Honey-Orange Souffle
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 360
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 31
- Protein
- 12
- Cholesterol
- 204
- Sodium
- 348
- Total: 1 hr 15 min
- Prep: 25 min
- Cook: 50 min
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.