LIGHT ORANGE SOUFFLÉ
SOURCE: PIERRE FRANEY AND CLAUDIA FRANEY JENSEN. PIERRE FRANEY COOKS WITH HIS FRIENDS.
When Pierre Franey visited Gary Danko for a taping on the Barcelona-themed episode of what would unfortunately be the former’s fourth and final public television series, the future Michelin-starred chef of the eponymous San Francisco restaurant was still advising and designing menus for several Ritz-Carlton dining establishments, which included the now-defunct Newport Room of Hotel Arts. Treating fresh Spanish produce with fingerprints of Californian cookery has injected vigor to preparing simpler, lighter, and healthier dishes such as this two-ingredient soufflé made from bitter orange marmalade and beaten egg whites. Serve with a warm helping of chocolate sauce to add a delicate richness to the airiness of the soufflé body.
Ingredients
Chocolate Sauce
2 tablespoons/15 grams unsweetened cocoa powder
3/4 cup/180 mL water
2 tablespoons/25 grams granulated sugar
4 ounces/114 grams semi-sweet chocolate, broken into pieces
1 tablespoon/15 mL Grand Marnier
Soufflé Base
1 tablespoon/15 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar
1/2 cup/160 grams chunky and bitter orange marmalade
1 tablespoon/15 mL Grand Marnier
4 large egg whites
Confectioners’ sugar for garnish
Specific Equipment
Medium saucepan
Pastry brush, preferably silicone
4 ramekins
Medium-sized mixing bowl
Wire whisk
Copper bowl or large mixing bowl
Balloon whisk OR hand mixer OR stand mixer equipped with a whisk attachment
Spatula
OPTIONAL: Teaspoon
Serves 4
Instructions
1. Preheat oven to 400°F/200°C.
2. Combine cocoa powder, water, and sugar in a saucepan and bring to a boil over medium heat.
3. Remove the saucepan from heat. Stir in semi-sweet chocolate and Grand Marnier until the semi-sweet chocolate has completely molten. Keep warm and set aside.
4. Spread the butter around the ramekins with a pastry brush and dust with sugar. Tap the ramekins gently to remove excess sugar. Set aside.
5. Combine the orange marmalade and Grand Marnier in a medium mixing bowl with a wire whisk until well-blended. Set aside.
6. Beat the egg whites to soft peaks in a copper bowl or large mixing bowl with a balloon whisk, hand mixer, or stand mixer. Lighten the orange marmalade mixture by whisking in a third of the beaten egg whites. Fold this mixture back into the beaten egg whites with a spatula until everything is completely incorporated.
7. Spoon soufflé batter into the prepared ramekins and level with a spatula. Make a channel around the edge of the ramekins using a thumb or a teaspoon, if desired.
8. Bake for 8 to 10 minutes. Remove the ramekins from the oven and sprinkle with confectioner’s sugar. Serve immediately with the warm chocolate sauce.
