Bake and Create: Orange Soufflé
A love letter (and sendoff) to citrus season
I am a creature of habit, and every morning I, without fail, have a cortado with homemade almond milk and a piece of fruit. for the last two months, that fruit has been an orange - so it was only a matter of time before the orange made it into the soufflé series.
This recipe stems from the lemon soufflé recipe from earlier this month, but features orange. It uses more juice (as it’s less acidic) and some of those little juicy bits (also known as juice vesicles). I love a nice cold orange in the morning, so I wasn’t sure I would like it warm, but I was wrong – I prefer this version to the lemon!
In addition to being delicious, I just find the plating so *whimsical* for this soufflé. Which other soufflés can you bake up in it’s own flavor? The orange is not only sturdy enough but also the perfect size - I used Sumo’s (for larger servings) and Minneola tangelo’s (for mini soufflés). Both were excellent, but this is, of course, optional – find all the details in the recipe below.
The full soufflé series:
Makes 4-10 individual-sized orange soufflés (see the Serving Dishes section below)
