Soufflé is one of Big Boy's favourite classic desserts. It is rich in egg flavour, with a moist and fluffy texture that always makes you want to have one bite after another…
I often feel that eggs are truly magical ingredients, versatile and adept at creating various delicious dishes. Without eggs, many delightful recipes would remain buried. Take soufflé, for example, which we’re about to make.
The Story of Soufflé
Soufflé originates from France, and its backstory is quite interesting. In the late 18th century, the Industrial Revolution brought significant advancements to European society. As society gradually became more affluent, a more extravagant lifestyle emerged. With the aid of machinery, people started spending much more time on leisure and pleasure than on work. The French word "Soufflé" means "puffed up" or "inflated," and the creation of soufflé was a playful critique of the “inflated and empty lifestyle” of the Europeans at the time.
Indeed, during the baking process, the soufflé continually expands until it can expand no more. It must be eaten immediately after baking because, as time passes, it begins to collapse and quickly becomes unsightly. This phenomenon mirrors the darker side of excessive affluence in Europe during that era.
How to make Orange Soufflé?
That said, soufflé is indeed a classic in the world of desserts and remains ever-refreshing. This time, Big Boy adds a fresh twist to the traditional soufflé, offering an experience that combines both hot and cold elements—an Orange Soufflé paired with Fresh Orange Sorbet. Both the soufflé and sorbet are made with Sunkist navel oranges, bringing a refreshing interpretation to the dessert with their tangy and sweet flavour, making it incredibly appetizing!
Making soufflé isn’t actually that difficult. The key lies in mastering the custard preparation, whipping the egg whites, and managing the baking temperature and time. Follow the steps in the video below, and you'll be able to easily create a light, airy, and perfectly fluffy soufflé!
Ingredients (4 cups)
Souffle
Egg | 4 each |
|---|---|
Sugar | 90g |
Cake Flour | 25g |
Milk | 250g |
Orange Juice | 40ml |
Orange Zest | 1 tsp |
Unsalted Butter (Softened) | 40g |
Icing Sugar (garnishing) | 1 tbsp |
Orange Sorbet
Orange | 2 each |
|---|---|
Sugar | 30g |
Water | 2 tsp |
Steps
1.
First, make the orange sorbet. Juice the Sunkist® navel oranges.
2.
Take a small saucepan, add 30 grams of sugar and 2 teaspoons of water, and heat until the sugar dissolves. Pour the sugar syrup into the orange juice and mix well. Then, place it in the refrigerator for 1 hour.
3.
When the orange juice starts to freeze, take it out and stir with a hand mixer to break up the ice crystals. Then return it to the freezer for another 30 minutes.
4.
Repeat the above steps 3-4 times. Store the sorbet in the freezer when not in use. Remove it from the freezer 5-10 minutes before serving to soften.
5.
Make the orange soufflé. First, thoroughly coat the inside of the ramekins with softened butter. Then, take 20 grams of sugar and coat the inside of the ramekins evenly, tapping off any excess, and place them in the refrigerator.
6.
Separate the egg whites from the yolks.
7.
Add 30 grams of sugar to the egg yolks, and mix until the sugar is completely dissolved and the mixture becomes glossy. Then, add the cake flour and orange zest, mix well, and set aside.
8.
Heat the milk until it starts to steam, then remove from heat and slowly pour it into the egg yolk mixture while stirring.
9.
Pour the milk and egg yolk mixture back into the saucepan and cook over low heat for 3-4 minutes until thickened into a custard sauce, stirring continuously. Once thickened, add 40ml of Sunkist® orange juice and stir until fully combined, then remove from heat and let it cool.
10.
Whip the egg whites until stiff peaks form, adding 40 grams of sugar in 2-3 additions.
11.
Fold ⅓ of the meringue into the custard sauce, mixing thoroughly. Then, add the remaining meringue and gently fold in with a spatula until combined.
12.
Preheat the oven to 180°C. Fill several ramekins with the prepared batter, tap them on the counter to release air bubbles, and run a thumb around the edge.
13.
Place in the oven and bake for 15-20 minutes until done.
14.
Finally, sprinkle with powdered sugar and serve with orange sorbet for an enhanced experience.
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