How to make soufflé
Welcome to Weight Watchers cooking class! We show you how to make a light, fluffy soufflé.
Article By: Weight Watchers magazine
TIP: The key to a successful soufflé is precise measurement and a quick hand. Have all ingredients prepared in advance to ensure the process runs as smooth as possible.
Step-by-step
1 Beating eggwhites
2 Folding eggwhites into orange mixture
3 Spooning mixture into prepared soufflé dishes
Blood orange soufflé
Serves: 6
POINTS® value per serve: 2
Prep: 10 min
Cooking: 15 min
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blood oranges 3, 2/3 cup (160ml) juice, 2 tsp grated rind
icing sugar ¾ cup (120g), sifted
eggs 2, separated
cornflour 1 tbs
eggwhites 4
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1 Preheat oven to 220°C. Spray 6 x 1-cup (250ml) soufflé dishes with oil.
2 Place juice, half the sugar, yolks, rind and cornflour in a medium bowl. Stir until smooth.
3 Using an electric mixer, beat eggwhites until soft peaks form, taking care not to overwhip. Gradually beat in remaining sugar until dissolved. Gently fold whites into orange mixture, in two batches. Divide mixture among dishes.
4 Bake for 12-15 minutes or until puffed and browned lightly. Serve immediately, dusted with icing sugar, if desired.
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Delicious variations for the blood orange fruit:
- Navel orange juice, plus 2 tsp grated rind
- Strained passionfruit pulp
- Strained, pureed raspberries
- Strained, pureed strawberries
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