Honey-Orange Souffle

Total Time:
1 hr 15 min
Prep:
25 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • For the souffle:
  • Softened unsalted butter, for the dish
  • 6 tablespoons sugar, plus more for the dish
  • 6 ounces cream cheese, at room temperature
  • 6 ounces goat cheese, at room temperature
  • 1/2 teaspoon finely grated orange zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, separated, at room temperature
  • For the compote:
  • 1/3 cup fresh orange juice
  • 1/3 cup honey
  • Kosher salt
  • Segments from 1/2 orange, roughly chopped
Directions
  • 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


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