Cold orange soufflé
Instructions
In a saucepan machined foam the yolks and 60 g of sugar, using a whisk.
Add the gelatine, previously softened in cold water and squeezed, then heat the mixture in a water bath while stirring with a wooden spoon, until it became dense.
Remove from heat and stir the orange juice and filtered liquor, then transfer the mixture into a bowl and put it in the refrigerator for 30 minutes.
Whip egg whites until foamy with 60 g of sugar and cream blend cold now, and then mount the cream with the rest of the sugar and cream also.
Cover the edge of four small dishes from soufflé with a double strip of parchment paper, in such a way that it protrudes approximately 3 cm over the edge himself, then spread the mixture prepared in containers.
Reduce the orange peel in strips, scottatele briefly in boiling water, then chop and sprinkle them on top of the soufflé.
Cool the cakes in the freezer for 4-5 hours, then gently remove the paper strip, place each mold in a saucer with kumquats sliced in half and the rosette of meringue and serve.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 150 g of sugar
- 2 sheets of isinglass
- 15 cl of orange juice
- 2 cl of orange liqueur
- 2 egg whites
- 12 cl of cream
- 3 oranges (grated)
- For garnishing:
- Some of rosette meringue
- Some of mandarins