season oranges in the south have started for a while, here's a recipe to use them.
This recipe can be prepared well in any year since the orange is a fruit all present year on our stalls.
That said, it's only now that French women are present and so much better. So enjoy.
You can make this soufflé with lemon yellow Menton and also lime.
Soufflé Orange Glazed
2 oranges
50 cl of milk
6 egg yolks 200 g
sugar 4 sheets gelatin (8 g) 1 tbsp
Cointreau (optional)
20 g butter
3 egg whites
end Grate the zest of an orange over a bowl, press it and the other orange. Strain juice.
Soften the gelatin in cold water.
Put the milk to be heated. Beat 150g of sugar in a saucepan with the egg yolks until frothy. Add the hot milk, stirring with a spatula. Cook the cream over low heat until it coats the spatula, remove from heat. Stir in the drained gelatine. Pour the mixture into a bowl, let cool. Stir in juice, orange zest and Cointreau. Leave take charge.
Beat the egg whites until stiff. Add the remaining sugar. Fold the whites to the contents of the bowl while whisking the mixture. Pour into a buttered pan and parchment paper-lined exceeding 2 cm and maintained by tape. Drag the freezer for 8 hours at least.
Exit 10 to 15 minutes before serving. Bon appetite
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