• Home
  • Cranberry Soufflé
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
cranberry 300 g
sugar 225 g
orange 1 pc
egg 4 pcs
all-purpose flour 8 g
starch 12 g
cream 20% 300 ml
butter 20 g

Nutritional information

cal
180.55
prot
3.28
fat
8.3
carbs
23.34
Share

Cranberry Soufflé

Cranberry Soufflé

Ingredients

Today we are cooking a famous French dessert – light and airy soufflé with a sourish cranberry touch. It will win the hearts of both children and true gourmands. It is quite easy to make and can be both the centerpiece of a festive table and a family tea party.


Vlada Trol

Recipe author

Mother of two boys. She is passionate about confectionery, cooking and food-photography. She likes to experiment in the kitchen and create new recipes.

Steps

1
Done

Step 1

Prepare the ingredients.

2
Done

Step 2

Put the cranberries (fresh or frozen) into the saucepan, add 75 g of sugar. Wash the orange and zest it using a zest scraper. Squeeze the orange juice. Add the zest and juice to the cranberries. Heat, constantly stirring, until the cranberries start bursting.

3
Done

Step 3

Put the cranberry mixture through a sieve, thus removing the skin and seeds. Cool down the remaining mixture. Meanwhile separate the egg whites and yolks. Whisk the yolks with 50 g of sugar, add flour and starch, mix them together. Pour the single cream into the saucepan, heat, add 50 g of sugar, mix well and bring to a boil. Pour the hot cream into the yolk mixture in small parts, giving a constant and energetic stirring, so that the yolks will not curdle. Finally, add the butter and combine the mixture with the cranberries.

4
Done

Step 4

Whisk the egg whites gradually adding 50g of sugar. Continue whisking until you get firm peaks.

5
Done

Step 5

Carefully fold the beaten egg whites into the cranberry mixture.

6
Done

Step 6

Grease the ramekins (about 8 cm in diameter) with butter and fill them with the cranberry mixture. Bake at 190C about 10-12 mins.

7
Done

Step 7

Serve your cranberry soufflé warm. Use sugar-coated cranberries to decorate, if you want. Cranberry Soufflé is ready.

Cranberry Soufflé

Today we are cooking a famous French dessert – light and airy soufflé with a sourish cranberry touch. It will win the hearts of both children and true gourmands. It is quite easy to make and can be both the centerpiece of a festive table and a family tea party.

  • Автор рецепта:
  • После приготовления вы получите 8
  • Время приготовления: 40 mins

Ингредиенты

  • 300 g cranberry
  • 225 g sugar
  • 1 pc orange
  • 4 pcs egg
  • 8 g all-purpose flour
  • 12 g starch
  • 300 ml cream 20%
  • 20 g butter

Способ приготовления

  • Prepare the ingredients.

  • Put the cranberries (fresh or frozen) into the saucepan, add 75 g of sugar. Wash the orange and zest it using a zest scraper. Squeeze the orange juice. Add the zest and juice to the cranberries. Heat, constantly stirring, until the cranberries start bursting.

  • Put the cranberry mixture through a sieve, thus removing the skin and seeds. Cool down the remaining mixture. Meanwhile separate the egg whites and yolks. Whisk the yolks with 50 g of sugar, add flour and starch, mix them together. Pour the single cream into the saucepan, heat, add 50 g of sugar, mix well and bring to a boil. Pour the hot cream into the yolk mixture in small parts, giving a constant and energetic stirring, so that the yolks will not curdle. Finally, add the butter and combine the mixture with the cranberries.

  • Whisk the egg whites gradually adding 50g of sugar. Continue whisking until you get firm peaks.

  • Carefully fold the beaten egg whites into the cranberry mixture.

  • Grease the ramekins (about 8 cm in diameter) with butter and fill them with the cranberry mixture. Bake at 190C about 10-12 mins.

  • Serve your cranberry soufflé warm. Use sugar-coated cranberries to decorate, if you want. Cranberry Soufflé is ready.

previous
Fruit salad served in a pineapple
next
Broccoli and Caulflower Frittata
previous
Fruit salad served in a pineapple
next
Broccoli and Caulflower Frittata

Add Your Comment