Blood Orange Souffle With Pepper-orange-ragout Desserts Recipes


Home  >  Recipes  >  Desserts Recipes   >  Blood Orange Souffle With Pepper-orange-ragout Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   sweet potato   wine   mousse      steaks   lasagna   souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   butter cookies   guacamole   lemonade   blueberry fungee   shawarma   urdu   biryani   bombay biryani   donuts   apple cake   puff pastry    birthday cake   chicken chilli   Indian Chicken Curry   blueberry funge   dum biryani   gulab jamun   moosa   Burfi   Danish Pastry    ampalaya   beirox   drumsticks   samoosa   nuggets   cheddar cheese   red wine and rosemary porterhouse   chicken pasta   apple custard   mustard meatloaf   white sauce   kanum ma kang mung   Baklava   chocolate cookies   chinese rice   1994 3rd Place   pinacolada   lamb stew with rosemary dumplings   lemon lime   cheese balls   salsa sauce   tuna ring   pepsi   apple pinwheels   plain cake   potatos   frappuccino   fajita chicken   Cream Cheese Recipe   key lime cake   coca cola   vegetable biryani   lemon lime soda   chicken picata   phirni   albanian   cheese pizza   targine   aljotta   vanilla cream cake   turkey wrap   ground cherry pie   skillet enchiladas   whelks   flounder   apple Salsa   apricot muffins   BBB   tartar sauce   Lunchbox    crab mousse   electric lemonade   3B   mister saleem 


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

     

     

    Copyright 2009 - 2016, All rights reserved, PagesPak.com