Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Burnt orange marmalade soufflé


You'll need

120 ml eggwhite (about 4) 1½ tbsp caster sugar, plus extra for dusting For greasing: butter   Burnt orange marmalade 500 ml (2 cups) unstrained, freshly squeezed orange juice (about 5 oranges), pips reserved Rind of 1½ oranges, cut into julienne 400 gm raw caster sugar 20 ml Grand Marnier, plus extra to thin   Grand Marnier cream 125 ml (½ cup) pouring cream 2 tbsp pure icing sugar, sifted 1 tbsp Grand Marnier

Method

  • 01
  • For burnt orange marmalade, combine orange juice, rind, reserved pips and 500ml water in a saucepan. Bring to the boil, then reduce heat to low and cook until rind is soft and liquid is reduced to 500ml (45 minutes-1 hour). Add sugar, cook over low-medium heat until marmalade is thick and starting to catch on the base of the pan a little, stirring only if marmalade becomes too dark; this gives it a caramelised flavour (10-15 minutes). Set aside to cool, then stir through Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes about 300ml. Marmalade will keep refrigerated in an airtight container for up to three weeks.
  • 02
  • Preheat oven to 220C. Butter four 200ml-capacity ovenproof ramekins and dust with sugar. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously until glossy. Add 2 tbsp marmalade, fold until just combined, do not overwork. Spoon into ramekins, level tops with a spatula and run your finger around edge of ramekin to clean edges. Place on an oven tray and bake until risen and golden (5-10 minutes).
  • 03
  • Meanwhile, for Grand Marnier cream, whisk ingredients in a bowl until soft peaks form, then transfer to a serving bowl. Serve soufflés straight from the oven with cream and extra marmalade to the side.

At A Glance

  • Serves 4 people
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jul 2009

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×