But I'm back, and my kitchen seemed to have missed me and I missed it's bomb diggity smells.
To make myself at home all over again, I made this:
This Souffle is bomb. The ingredients are little, and the flavor is dynamite! I used orange, but any citrus is where it's at. The sauce was on the fly, just to add an extra fruity flavor, but the wine made it deep and a little bit more fancy schmancy.
Orange Souffle Pudding with Reduced Raspberry Cabernet Sauce
Souffle Recipe adapted from Joy The Baker
1 cup granulated white sugar
3 Tablespoons butter, room temp.
3 large eggs, separated
1 teasponn vanilla extract
2 Tablespoons orange zest
1/3 cup all p. flour
1/4 teaspoon salt
1/3 cup fresh orange juice
1 cup milk
1/8 teaspoon cream of tartar
Preheat oven to 325 degrees F and position oven rack in center of oven. Butter three two cup ramekins or any oven-safe bowls you have. (you can even use a nine-inch pie dish)
Set aside 2 tablespoons of the sugar (from the 1 cup listed) to use when whipping the egg whited. Place remaining sugar in a medium bowl with the zest. With the back of a spoon, work and grind the zest into the sugar, making it more fragrant and colored (doing this loosens up all the good oils in the zest that really make the flavor happen). Then, with a mixer cream the fruity sugar and the butter. Add the three egg yolks, one at a time, and beat until incorporated. After that beat in the extract. Add the flour and salt and beat until combined. With mixer on low speed, slowly and evenly pour in the juice and the milk. Let that sit while you work on the Egg whites.
In a clean bowl, beat the egg whites until frothy. Add the cream of tartar and keep beating until soft peaks form. Gradually add the 2 tablespoons of sugar and beat until stiff peaks form. Gently fold the whites into the batter in three additions, mixing only until incorporated (I kid you not fool, do not over-mix the whites, no matter how many fluffy chunks you see. By over-mixing, you'll deflate the whites).
Carefully pour the batter into the ramekins. The batter doesn't rise much so you can fill it to the brim if you like. Place ramekins in a basting pan.
Boil a teapot of water to create a water bath around the ramekins in the pan. Put the pan in the oven first, carefully pulling the rack out a little. Carefully pour enough water into the pan so that its halfway up the ramekins. slide the rack back in all the way and bake for about 40-45 minutes or until the cakey tops are golden. Remove from water bath and let cool a little before serving.
To make the sauce, I just put about a cup of frozen raspberries in a small saucepan with 2-3 tablespoons sugar. Once the berries cooked down and caramelized a little I added a splash of my pop's cabernet. Let it boil and reduce to a fragrant syrupy sauce. Let cool and pour over souffles.
Yeuuhh boii I'm back! I'll try to keep up, can you?
Outfit post and more groovy shiznits to come fools.
