Blood Orange Souffle With Pepper-orange-ragout Desserts Recipes


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Blood Orange Souffle With Pepper-orange-ragout

Ingredients:

  • For the ragout:
  • 4 orange
  • 2 tablespoon sugar
  • 150 ml white wine
  • 100 ml Portwein, white
  • 50 ml orangejuice
  • 1 cinnamon stick
  • 1 vanilla bean
  • 1 chili, dried
  • 1 tablespoon corn starch
  • 1 teaspoon lemon pepper
  • For the souffle
  • 110 g sugar
  • 2 blood orange
  • 1 tablespoon orange marmalde
  • 1 tablespoon pomme granate syrup
  • 3 eggs
  • 80 g quark
  • 20 g corn starch
  • butter and sugar for the forms



  • Method:

  • For the ragout:
  • Prepare filets out of the orange.
  • Caramelise sugar, add portwein, white wine and orange juice.
  • Add cinnamon stick, vanilla bean, chili and cook for a while.
  • Mix cornstarch with water and mix it in the orange juice mixture.
  • Add pepper and orange filets. Let it cool.
  • For the souffle:
  • Preheat oven to 190°C.
  • Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.
  • Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.
  • Beat 3 egg white with 50 g sugar, add corn starch.
  • Mix them together and pour in a buttered, sugarad souffle form.
  • Put forms in water bath and bake for 30-35 minutes.





  •  Blood Orange Souffle With Pepper-orange-ragout   Blood Orange Mousse Cake   Blood Orange Sorbet On A Bed Of Coconut   Bloodshot Eyeballs   Blood Orange Pots De Creme 

     

     

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