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Chilled Orange Souffle recipe

Chilled Orange Souffle.

This light-as-air, luscious orange souffleis a totally fail-safe dessert souffle that you’ll never haveto worry about ‘deflating’ if you open the oven door too soon!

Recipe: Chilled Orange Souffle

1 (1/4-ounce) envelope unflavored gelatin
3/4 cup granulated sugar
3 large egg yolks
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/3 cup water
3 large fresh egg whites*
1 cup whipping cream
Orange peel, cut into long, thin strips (optional)

  • In a medium saucepan stir together gelatinand sugar; set aside.
  • In a small mixing bowl combine egg yolks,shredded orange peel, orange juice, and water; stir into thegelatin mixture. Cook and stir over medium heat until thickenedand bubbly. Chill in refrigerator until partially set (mixtureshould be the consistency of unbeaten egg white), stirring occasionally.
  • In a medium mixing bowl, beat egg whitesuntil stiff peaks form.
  • In a small mixing bowl beat whipping creamuntil soft peaks form.
  • Fold the beaten egg whites and whippedcream into the thickened orange mixture.
  • Spoon the mixture into a 1 1/2-quart souffldish.
  • Chill about 6 hours or until set.
  • Garnish with strips of orange peel, ifdesired.

    Makes 6 servings.

    *Note: Please exercise caution when usingraw eggs that are uncooked in prepared food (see FoodSafety). We suggest using a pasteurized egg white productfor this recipe.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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  • Comments

    1 Comment


    Never fear. These Chilled Orange Souffles are not those scary souffles you bake in an oven. These are chilled mousses really though, like souffles, their texture is as light as air.

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