Ingredients
- 8 medium blood oranges
- 1/4 cup granulated sugar
- 3 large eggs
- separated
- 1 tablespoon cornstarch
- 1 tablespoon blood orange marmalade
- Confectioners sugar
- for dusting
Instructions
- Preheat the oven to 400.
- Line a baking sheet with parchment paper.
- Cut a very thin slice off the bottom of each orange so it stands upright; be careful not to pierce the pith.
- Slice 1 inch off the tops to expose the fruit.
- Using a superfine citrus zester, such as a Microplane, grate 1/2 teaspoon of zest from the tops and reserve; discard the remaining tops.
- Using a sharp paring knife or grapefruit spoon, scoop out the fruit into a medium bowl.
- Hollow out the oranges, being careful not to pierce through the skin and collecting all the juice in the bowl.
- Arrange the orange shells on the prepared baking sheet.
- Squeeze the juice from the fruit and strain into a bowl.
- Transfer 1/2 cup of the juice to a medium saucepan; reserve the rest for another use.
- Add 2 tablespoons of the granulated sugar to the saucepan and bring to a simmer over moderate heat; cook until the sugar is dissolved.
- Meanwhile, in a medium bowl, whisk the egg yolks with the remaining 2 tablespoons of granulated sugar and the cornstarch until smooth.
- Whisking constantly, slowly drizzle in the hot orange juice.
- Add the mixture to the saucepan and cook over moderately low heat, whisking constantly, until thickened to a pudding consistency, about 1 minute.
- Whisk in the reserved 1/2 teaspoon of grated zest and the marmalade.
- Scrape the mixture into a medium bowl and let cool until lukewarm, about 30 minutes.
- In a medium bowl, beat the egg whites with a hand mixer at medium speed until soft peaks form.
- Fold the whites into the cooled orange mixture until well blended.
- Spoon the filling into the orange shells, leaving 1/4 inch at the top.
- Run the tip of a sharp paring knife just around the inner rim of the oranges to help the souffles rise evenly.
- Bake for 12 to 13 minutes, until the souffles are risen and golden on top.
- Transfer to serving plates, dust with confectioners sugar and serve immediately.
← Back to all recipes