Blood Orange Souffle With Pepper-orange-ragout |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Light and spicy. 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 |
Directions:
1. For the ragout:
2. Prepare filets out of the orange.
3. Caramelise sugar, add portwein, white wine and orange juice.
4. Add cinnamon stick, vanilla bean, chili and cook for a while.
5. Mix cornstarch with water and mix it in the orange juice mixture.
6. Add pepper and orange filets. Let it cool.
7. For the souffle:
8. Preheat oven to 190°C.
9. Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.
10. Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.
11. Beat 3 egg white with 50 g sugar, add corn starch.
12. Mix them together and pour in a buttered, sugarad souffle form.
13. Put forms in water bath and bake for 30-35 minutes.
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