We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

There's more hope for murderers than the self-righteous

Orange Quark Souffle with Ackies

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs Caribbean Caribbean, Light 6 servings

INGREDIENTS

4 Oranges
2 Eggs
300 g Quark
Finely grated zest of 1 unwaxed lemon
5 ts Cornflour
2 tb Light rum
6 tb Icing sugar
1 Egg white
8 Ackies
300 ml Freshly squeezed orange juice
2 Unwaxed oranges
150 g Sugar
100 ml Water

INSTRUCTIONS

CARAMELIZED ORANGE ZEST
Peel the oranges and cut out the segments. Prepare 6 individual souffle
dishes that are about 8cm in diameter and 3.5cm deep. Heat the oven to
220C.
Separate the 2 whole eggs. Mix together the 2 egg yolks, the quark, lemon
zest, 21/2tsp of cornflour, the rum and half of the icing sugar in a bowl.
In another large clean bowl, whisk the 3 egg whites with the remaining
icing sugar to a stiff peak. Stir a spoonful of the whites into the quark
mixture to loosen it, then gently fold in the remaining whites with a large
metal spoon.
Place 2 ackies in each souffle dish and then divide the souffle mixture
among the prepared dishes. Set the dishes in a roasting pan and pour enough
cold water into the pan to come half way up the sides of the dish. Place in
the oven and bake for 15 minutes or until well risen and golden.
Mix the remaining cornflour with 2 tablespoons of the orange juice. Strain
the remaining juice into a saucepan and heat, then stir in the cornflour
mixture. Simmer, stirring, until thickened. Just before serving, add the
orange segments and heat through. Remove the segments and arrange around
the edge of the warmed plates. If using the caramelized orange zest, put a
strip on each orange segment. Remove the souffl.s from the oven and lift
them out of the pan of water. Holding each dish in a towel, loosen the
sides of the souffle with a small sharp knife and turn it out upside down
in the centre of a plate.
Caramelized orange zest: Scrape the zest very thinly from the oranges,
being careful not to take any of the white pith. Cut the zest into very
thin strips. Blanch the strips of zest in a pan of boiling water for 30
seconds, then drain. Combine the sugar and water in a saucepan (or you can
use half water and half grenadine). Bring to the boil, stirring to dissolve
the sugar. Add the strips of zest and simmer for about 10 minutes or until
the sugar syrup has reduced by about half. Remove from the heat and allow
to cool. Leave the zest in the sugar syrup until ready to use.
Spoon the orange sauce around the souffl.s and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?