Blood Orange Soufflé | Recipe

This recipe for Blood Orange Soufflé with Candied Citrus Peels is a sum of many things I love. The rich sweet taste of blood oranges that combine the best notes of both oranges and rasberries. The decadent fluffiness of soufflés which makes all the flavors melt in your mouth. And those candied citrus peels – they are the beginning of making this dessert & also a must sour sidekick when spooning that heavenly fluff to your mouth. Don’t let the pastel looks to fool you, this soufflé is full of flavor because of the process.

The recipe makes 6 soufflés with 1,5dl ramekins. You can prepare the candied fruit peels & blood orange puree days in advance before dinner night. Soufflés are super easy to put together in no time when all things are ready prepped. Enjoy!

Candied Citrus Peels & Cocktail Syrup

When making candied citrus peels one hits two piquant baking essentials with one kettle. In fact the whole soufflé recipe came to be because I wanted to prepare candied citrus peels to garnish a chocolate cake.

And the sugary orange syrup is amazing in its own right. Do not toss it away! It’s also used here in this soufflé recipe. You can choose blood oranges only or go for a variety of different citrus fruits like me. Whatever your tasty strategy, choose organic. If you already have these ingredients in your kitchen, go ahead and move forward to the soufflé recipe.

• 3 unwaxed citrus fruits (blood orange, lemon or grapefruit)
• 150 g granulated sugar + extra for coating
• 1 l water

Give the oranges a good scrub and wash. With a sharp knife cut off both ends of each fruit. This is not exact science – you can create your peels in whatever shape from round to even stripes. However, do try to keep them similar in size for the cooking. Blanche the peels 3 times: boil on medium heat for 5 minutes and drain with cold water, return to the pan with fresh water. This process will take out the bitterness of the peels’ white areas.

Bring water and sugar to boil in a medium-sized saucepan. Once sugar is dissolved, add the peels and return to boil. Let the peels simmer until they are translucent (about 30 minutes). Drain the peels and let them cool before coating. Work the peels in batches when coating them ( a soup bowl & spoons will do nicely). Place coated orange/citrus peels to dry on a rack with waxed paper. For swirly shapes, place the soft peels into the position you see them best. Leave enough space in between the peels. Let them dry for a day and store in a airtight container up to few weeks.

Let the syrup simmer a while longer to make it a bit thicker. Store in a mason jar in fridge. For a longer storage life, sterilise the jars in oven and boil the sealer. Try the orange citrus syrup in cocktails, tea and baking.

Blood Orange Soufflé | Recipe

Makes 6 soufflés with 1,5dl ramekins. Prepare the puree day or two in advance a dinner date.

• 300g freshly peeled blood orange (app. 3-4 fruits)
• 40-60 ml cocktail syrup (see above)
• 2/3 of a vanilla bean
• 6 ml Grand Marnier (or other orange-flavored liqueur)
• 50g freshly squeezed and strained blood orange juice
• 16 g corn starch

• 120g egg whites (room temperature)
• 66g sugar
• 280g blood orange puree (see above)
• 14g freshly squeezed and strained blood orange juice

Instructions | Blood Orange Soufflé

1. Carefully peel blood oranges – do not leave any white bits attached. Puree the fruits with a hand blender until completely smooth. No fleshy bits are allowed.
2. Combine puree, cocktail syrup and the vanilla bean (cut open & scraped) in a saucepan. Bring to boil on medium heat and let them slowly simmer for 5 minutes. Remove the vanilla bean and add Grand Marnier. Mix cornstarch with freshly squeezed and clear blood orange juice. Add to the simmering puree and cook for 5 minutes until the sauce thickens. The consistency is smooth & jammy not stiff. Cool the puree (and store airtight in fridge if making soufflés later).
3. Brush ramekins twice with soft butter and chill them in fridge. Finish ramekins with caster sugar right before baking & do not forget them rim! Pre-heat oven 180°C (170°C with fan)
4. Whisk egg whites and caster sugar in a bowl. Hand mixer is of good use to achieve right fluffiness, whisk until the consistency reaches peaks. Mix the puree and freshly squeezed blood orange juice (no pulp!). Carefully add the mixture into the whites by folding slowly.
5. Fill the prepared ramekins (pipe or spoon). Smooth and level off with a spatula or a palette knife. If you don’t smooth the top to the finest detail, you’ll have casual soufflés like mine here. Level 2 mm below the brim to avoid the hat or level with the brim to create a hat.
6. Place the ramekins on a baking tray and bake them for 8 minutes on the lowest rack or 5 minutes on the top-middle rack. Remove and add candied citrus peels into the ramekins. Serve the blood orange soufflés immediately. Omnomnom!

Now extra tips for making the soufflés. Relax, don’t stress. Suppose that you kinda run out of eggs after few crackly mishaps leaving you 20 grams behind the total amount egg whites. You’re fine! Just do the soufflés as instructed, the consistency of the whisked whites is more meringue-like and the soufflé itself a bit candier. It will rise normally. Be patient, the souffés rise late.

“Can I use lightly salted butter for brushing the ramekins?” Of course you can.

“How much coctail syrup should I use when your recipe says 40-60ml?” This really is up to your taste and the acidity of the blood oranges. Add 2/3 syrup in the beginning, taste after adding the cornstarch mixture and finally adjust sweetness with more syrup to your liking. The puree is supposed to be strong, sharp and sweet but not overly sweet.

Hope you give these blood orange soufflés a go this season! They almost left my husband speechless and fair to say, they are the best fruit soufflés ever. To let me know how your soufflés came about, comment here or meet me on instagram.

Love,
Saara