Orange Souffle in 13 Steps

To quote Ai Weiwei, whose art exhibition I saw at the Art Gallery of Ontario:

There is a humanitarian crisis happening in Syria, forcing many to leave their homes, their country, and to risk their lives to find refuge in Europe. Many have been wrongly referring to this crisis as the Migrant Crisis, as opposed to the Refugee Crisis. Author John Green pointed out, these people are fleeing their homes because they are left with no other choice, hence making them refugees, not migrants, who actually choose to leave their country in search of better job or education opportunities. European countries by referring to the refugees as illegal migrants are exonerating themselves from the legal responsibilities laid out by the International Law.

It is really important to remember they are humans just like the rest of us, yearning for safety for their families and young children. These people have not left by choice. They have left their homes because after four years of war, they had no choice. I urge you to please do whatever you can to help out. Furthermore, if you celebrate Eid al-Adha, organizations like Helping Hand have arranged to do Qurbani/Udhiya or give the gift of sacrifice to Syrian communities who can really use our help. We lead such privileged lives. We have a responsibility to help those in need without any bias.

Since we are talking about stepping up, or rising to the occasion, let me share the recipe for Orange Souffle with you. These souffles are extremely decadent and ethereal. If you prefer, you can prepare the base of the souffles ahead of time, and refrigerate the base for a couple of hours. 

Orange Souffle
The most ethereal dessert, ever. Full recipe coming up soon, in the meantime enjoy the video :).
Posted by Cultivate Flavors on Saturday, September 19, 2015

 Preparation Time: 20 minutes

Cook Time: 20 minutes

Serves 3

Ingredients:

2 tablespoons of butter

2 tablespoons of all-purpose flour

1/4 cup of whole milk

Zest of one orange

1 tablespoon of fresh orange juice

1 teaspoon of vanilla extract

2 large egg yolks

2 large egg whites

1/4 cup of sugar

Additional butter and sugar for greasing three 8 ounce ramekins

Step 1: Preheat oven to 400 degrees Fahrenheit. Brush the insides of three ramekins with butter, and sprinkle with little bit of sugar. Place the ramekins in the freezer, until needed for baking. 

Step 2: Melt 2 tablespoons of butter in a small pan, over medium-low heat.

Step 3: Using a spatula, mix in two tablespoons of flour. Continue stirring until bubbles form.

Step 4: Add in whole milk. Cook until the base of souffle turns into a ball, and detaches itself from the pan.

Step 5: Transfer into a mixing bowl.

Step 6: Add orange zest, orange juice, vanilla extract, and two egg yolks. The base of the orange souffle is ready. Cover and set aside. If you prefer, you can refrigerate the base for a couple of hours. 

Step 7: Whisk egg whites in a stand-mixer. Start off with medium-speed.

Step 8: When the egg whites start to get frothy, gradually add 1/4 cup of sugar. Continue whisking until meringue is thick and holds its shape, but not stiff.

Step 10: Gently fold half of the meringue into the souffle base until combined.

Step 11: Pour in the remaining meringue, and gently fold until well-mixed.

Step 12: Place the ramekins on a baking sheet.

Step 13: Transfer the souffle mixture into the prepared ramekins. Place in the oven for about 16 minutes, until risen and golden brown on top.

Serve them warm.