HONEY FRUIT SOUFFLE
MAKES 6 SERVINGS.
FOR SOUFFLE---
Unsalted butter
6 tbs sugar
6 oz cream cheese
6 oz goat cheese
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1/2 tsp vanilla
5 eggs, separated
FOR COMPOTE---
1/3 cup orange juice
1/3 cup honey
Salt
Segments from 1/2 orange, chopped
PREPARE SOUFFLE---Heat oven to 375 degrees. Butter a souffle dish. Wrap dish with a buttered parchment collar. Sprinkle inside with sugar. Combine cheeses, zests and vanilla in a bowl. Beat until fluffy. Beat in yolks until incorporated. *PUT egg whites in a bowl, beat until foamy. Add 6 tbs sugar, beat until stiff. Stir one third of the egg whites into cheese mixture, then fold in rest until incorporated. Transfer mixture to dish, bake until golden 35 min. MAKE COMPOTE---Combine juice, honey and a pinch of salt in a pan, simmer until slightly thickened. Let cool slightly, then add orange segments. Remove souffle from oven, remove collar. SERVE immediately with compote & ENJOY...
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