INGREDIENTS

INSTRUCTIONS

SOUFFLE: Lightly grease 8 (1/2-cup) ramekins with 1 tablespoon butter and
sprinkle with 2 tablespoons sugar as if dusting with flour. Invert each
ramekin to release excess sugar. Cut blood orange zest into 1/2" pieces.
Process zest pieces and remaining 1/2 cup sugar in food processor until
zest and sugar are well combined and only tiny pieces of zest remain. Beat
4 eggs yolks with orange sugar until light and fluffy, about 4 minutes. Add
Grand Marnier and beat 2 to 3 minutes until fully incorporated. Beat egg
whites in separate bowl until stiff peaks form. Beat orange mixture well
just before folding in 1 cup egg white mixture. Fold in remaining egg
whites. Spoon gently into prepared ramekins. Bake at 400 degrees 10
minutes, then sift powdered sugar onto top of souffles. Serve immediately
with Blood Orange Whipped Cream and garnish cream with Candied Blood Orange
Zest. BLOOD ORANGE WHIPPED CREAM: Bring juice and sugar to boil in small
skillet. If you want to cook off alcohol, add liqueur now after juice comes
to a boil. Reduce heat and simmer until juice reduces to about 3/4 cup,
about 5 minutes. Cool. Whip cream until stiff. Gradually stir in orange
syrup. Add orange-flavored liqueur now if you haven't done so. Stir to
incorporate. (Makes 3/4 cup) CANDIED BLOOD ORANGE ZEST: Slice blood orange
zest into long pieces about 1/8-inch wide. Blanch zest by dropping into
about 3 cups boiling water 1 minute. Drain. Bring 2 cups sugar and 2 cups
water to boil in saucepan. Add zest and bring to boil. Reduce heat and let
zest simmer about 1 hour, checking occasionally to make sure liquid is
reducing. Increase heat if liquid is not reducing. Remove zest from pan and
put in bowl with remaining 1/2 cup sugar. Separate and toss zest well in
sugar. Leave zest in sugar until dry. Discard extra sugar. (1/4 cup zest)
Yields 8 servings.
Each serving, without Blood Orange Whipped Cream or Candied Blood Orange
Zest: 136 calories; 57 mg sodium; 140 mg cholesterol; 4 grams fat; 17 grams
carbohydrates; 4 grams protein; 0 fiber
Each tablespoon Blood Orange Whipped Cream: 75 calories; 6 mg sodium; 21 mg
cholesterol; 6 grams fat; 5 grams carbohydrates; 0 grams protein;
0.03    gram fiber
Each teaspoon Candied Blood Orange: 481 calories; 1 mg sodium; 0 mg
cholesterol; 0 fat; 125 grams carbohydrates; 0 protein; 0 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus rights wrongs”