The French are known for their savoir-faire when it comes to combining the simplest of ingredients with classic techniques to produce something wonderful from the oven – this is what makes French baking some of the most rewarding to make and eat.
Light but incredibly flavoursome, this French classic is made truly memorable by the wonderful combination of cointreau and Sumo Citrus mandarins (tangerine-orange hybrid originating from Japan) .
This Mandarin Soufflés recipe is adapted from Tefal Cuisine Companion ‘1 Million Menus’.
- 4 eggs
- 25 ml cointreau
- 25 ml mandarin juice (I used Sumo Citrus)
- 15 g flour
- 80 g sugar
- Preheat the oven to 200°C.
- Separate the egg whites from the egg yolks. Place the egg yolks, Cointreau®, mandarin juice and flour in the bowl fitted with the whisk. Mix at speed 7 for 3 min. Transfer to a large bowl. Rinse the bowl.
- Place the egg whites and 80g sugar in the bowl fitted with the whisk. Mix at speed 7 for 6 min. Butter 6 individual ramekins with the soft butter and sprinkle them with the remaining sugar.
- Incorporate a third of the whipped up egg whites to the egg yolks whipping energetically, then add the remaining whites and gently mix using a spatula. Fill level with the edge of each ramekin. Smooth the surface and clean the edges of the ramekins.
- Bake for 8 mins. Serve immediately.
I made this recipe for an entry into my first ever cooking competition,
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