The Orange-Mint Souffle Correction
…Here is the corrected Orange-Mint Souffle recipe, with the heavy cream included this time…
Here (left) is what the souffle looked like without the cream; oh the difference a little cream can make!
This (right) is what it is supposed to look like! Unfortunately, I was out of orange-mint, so I opted for some stunning opal basil Tim was growing in the yard…
This is a cold soufflé, which is extremely fun and easy to prepare and the flavors of the orange and mint are perfect for combating the intense summer heat. The subtle citrus of the orange coupled with the zing of the orange mint is a wonderful palette cleanser and a refreshing finish to anything.
3 Cups Whole milk
1 Cup Orange Mint leaves, packed
Zest of 1 Baseball-sized orange
1 ½ Cups Granulated Sugar
7 Egg Yolks
7 Gelatin Sheets
1 ½ Cups Heavy Whipping Cream
5 Egg Whites
2 Tablespoons Granulated Sugar
Extra Orange Mint leaves for garnish
Prepare your 8” soufflé dish by fashioning a 2” collar for it by doing the following: Take a piece of aluminum foil, measure the length of it by wrapping it around your soufflé dish. Cut accordingly. Now fold your piece of aluminum in half so that it is half the width. Wrap around your soufflé dish and using scotch tape, fasten the foil in place.
In a heavy bottomed saucepan, heat the milk, 1 cup of the granulated sugar, the mint leaves and the orange zest over a medium-low flame until the milk begins to steam heavily and the surface of the milk bulges slightly. Immediately remove from the heat and allow the milk to infuse the essences of the orange zest and the orange mint leaves.
In the meantime, combine the remaining ½ cup sugar with the 7 egg yolks and whisk furiously to the ribbon. Strain the heated milk into a large bowl to remove the orange mint leaves and orange zest. Take your egg yolks and temper them by ladling in the hot milk, one cup at a time, whisking all the while. Stirring constantly with a wooden spoon, return the custard to a medium flame and cook the custard until you can run your finger down the back of your spoon and leave a distinct line. Immediately remove from the heat.
Add the gelatin sheets to your custard and whisk until very smooth. Set your bowl over an ice bath and stirring frequently, allow your custard to begin to cool and set. Whisk often to prevent any lumps from forming. This may take a bit of time, about 20 minutes.
Whip your heavy cream until it holds weak peaks and fold into your custard when the time is right.
In a stand up mixer with the whisk attachment, begin beating the egg whites until they hold stiff peaks. Add the 2 tablespoons of sugar and mix until you have bright glossy . Fold the egg whites into the custard until very smooth.
Pour your mixture into your prepared soufflé dish, smooth out the top and refrigerate overnight.
Serve with a lovely sprig of orange-mint leaves.
Serves 8-10
P.S. I used an 8″ souffle mold this time; last time, I used a 6″, hince the enourmous “head” on the first trial. If you want to have a bigger head, just use the 6″ dish. It’s great to present before serving at a dinner party…
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Sheltie Girl
