Honey-Orange Souffle

Honey-Orange Souffle could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 371 calories, 12g of protein, and 23g of fat per serving. This recipe serves 6. For $1.81 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. 8 people were impressed by this recipe. A mixture of unsalted butter, eggs, lemon zest, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. With a spoonacular score of 19%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Orange Soufflé, Orange Soufflé, and Navel Orange Soufflé.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 50 minutes

 

Ingredients:

6 ounces cream cheese, at room temperature

5 large eggs, separated, at room temperature

6 ounces goat cheese, at room temperature

1/3 cup honey

Kosher salt

1/2 teaspoon finely grated lemon zest

1/3 cup fresh orange juice

Segments from 1/2 orange, roughly chopped

1/2 teaspoon finely grated orange zest

6 tablespoons sugar, plus more for the dish

Softened unsalted butter, for the dish

1/2 teaspoon vanilla extract

Equipment:

oven

bowl

sauce pan

Cooking instruction summary:

Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish. Wrap the dish with a buttered parchment collar (see right). Sprinkle the inside with sugar and shake out the excess. Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the egg yolks until incorporated. (At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing.) When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy. (Make sure the bowl and beaters are clean.) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy. Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated. (It's OK if a few streaks of egg white remain.) Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes. Meanwhile, make the compote: Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes. Let cool slightly, then add the orange segments. Remove the souffle from the oven and remove the parchment collar. Serve immediately with the compote-the souffle will start sinking after a couple of minutes. Photograph by Con Poulos

 

Step by step:


1. Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish. Wrap the dish with a buttered parchment collar (see right). Sprinkle the inside with sugar and shake out the excess.

2. Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the egg yolks until incorporated. (At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing.)

3. When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy. (Make sure the bowl and beaters are clean.) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy.

4. Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated. (It's OK if a few streaks of egg white remain.)

5. Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes.


Meanwhile, make the compote

1. Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes.

2. Let cool slightly, then add the orange segments.

3. Remove the souffle from the oven and remove the parchment collar.

4. Serve immediately with the compote-the souffle will start sinking after a couple of minutes.

5. Photograph by Con Poulos


Nutrition Information:

Quickview
378k Calories
12g Protein
23g Total Fat
30g Carbs
2% Health Score
Limit These
Calories
378k
19%

Fat
23g
37%

  Saturated Fat
13g
84%

Carbohydrates
30g
10%

  Sugar
29g
33%

Cholesterol
209mg
70%

Sodium
449mg
20%

Get Enough Of These
Protein
12g
25%

Vitamin A
1052IU
21%

Selenium
14µg
21%

Vitamin B2
0.35mg
21%

Phosphorus
189mg
19%

Copper
0.26mg
13%

Vitamin B5
1mg
10%

Calcium
95mg
10%

Vitamin C
7mg
9%

Vitamin B12
0.5µg
8%

Iron
1mg
8%

Vitamin B6
0.16mg
8%

Vitamin D
1µg
8%

Folate
30µg
8%

Zinc
1mg
7%

Vitamin E
0.69mg
5%

Potassium
144mg
4%

Vitamin B1
0.06mg
4%

Magnesium
14mg
4%

Manganese
0.06mg
3%

Vitamin K
1µg
2%

Vitamin B3
0.28mg
1%

covered percent of daily need
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