Orange-blueberry soufflé
3 servings
50 minutes
Orange-blueberry soufflé is an exquisite dessert with a vibrant Mediterranean character. This recipe is inspired by Spanish culinary traditions where fruits play a central role in cooking. The airy texture is achieved through gently whipped egg whites, while the harmony of flavors unfolds with the combination of tangy-sweet orange aroma and fresh blueberries. Butter adds softness, and flour provides the necessary structure to keep all ingredients in perfect balance. The soufflé is prepared in natural orange molds, enhancing both aesthetic appeal and citrus flavor. Serving with a sprig of mint adds freshness. This dessert is perfect for a romantic dinner or as a light finish to a Mediterranean-style meal.
1
Wash the oranges thoroughly and squeeze the juice from one completely.
- Oranges: 4 pieces
2
Cut off the tops of the others, carefully remove all the pulp, squeeze juice from the pulp, and combine it with the first.
- Oranges: 4 pieces
3
Melt the butter, add flour, and mix thoroughly.
- Butter: 10 g
- Wheat flour: 40 g
4
Remove from heat, add juice and sugar, put on heat and cook while stirring until all lumps dissolve and it thickens completely.
- Sugar: 50 g
- Oranges: 4 pieces
5
Whip the egg whites with a blender until thick foam forms, add blueberries, and incorporate the mixture into the orange one.
- Egg white: 3 pieces
- Blueberry (highbush): 10 pieces
6
Fill the empty orange molds with the mixture and wrap in foil.
- Oranges: 4 pieces
7
Place in a steamer and cook for 20-25 minutes.
8
Take out the finished dish, remove the foil, place it on dessert plates, decorate with blueberries and a sprig of mint, and serve at the table with a good mood)
- Blueberry (highbush): 10 pieces
- Fresh mint: 1 stem
