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ORHAZL.TXT
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File Name: ORHAZL.TXT
File Title: Orange and Hazelnut Souffle
Uploaded: 02 October 1993 by Lon Hall
This recipe comes from Bon Appetit, September 1993.
4 servings
7 tablespoons sugar
3 tablespoons unsalted butter, room temperature
2 tablespoons fresh orange juice
1 large egg
2 large egg yolks
1 1/2 teaspoons grated orange peel
4 tablespoons ground toasted hazelnuts (about 1 1/2 ounces)
1 teaspoon vanilla extract
5 large egg whites
1/4 teaspoon cream of tartar
Powdered sugar
Preheat oven to 375 degrees. Butter 6-cup souffle dish; sprinkle
lightly with sugar. Combine 2 tablespoons sugar, butter, orange
juice, whole egg and yolks in heavy small saucepan. Cook over low
heat until butter melts and mixture is smooth, whisking constantly.
Increase heat to medium-low; stir constantly until sauce thickens
and leaves path on back of spoon when finger is drawn across, about
4 minutes; do not boil. Strain into large bowl. (Souffle base can be
made 1 day ahead. Cover and chill. Rewarm over low heat to
lukewarm before continuing.) Stir in orange peel, 3 tablespoons
ground hazelnuts and vanilla.
Using electric mixer, beat egg whites and cream of tartar until soft
peaks form. Gradually add remaining 5 tablespoons sugar, beating
until stiff but not dry. Fold 1/4 of whites into lukewarm souffle base.
Gently fold in remaining whites. Gently pour into prepared souffle
dish, mounding mixture slightly in center. Sprinkle remaining 1
tablespoon ground hazelnuts over. Bake souffle until puffed and
golden, about 30 minutes. Dust with powdered sugar; serve
immediately.