Tuesday, March 1, 2011

Sasha's Kitchen: Clementine Souffle

I never thought to make a clementine souffle until I had one at Capsouto Freres, home of the best souffles in Manhattan. It was so amazing that I figured that I would come up with my own recipe for a souffle that captures the delicate sweetness of the juicy clementine. This recipe makes four individual souffles, and it is just perfect - delicious and with just the right amount of clementine flavor, but not overly sweet.

Sasha's Clementine Souffles
6 clementines, juiced
2 eggs (whole)
4 egg whites
2 T flour
1 tsp cornstarch
1/3 cup plus 2T sugar
1/4 tsp cream of tartar

Preaheat the oven to 400. Mash the clementines and squeeze out the juice. Discard the remaining fruit and keep only the juice from the six clementines. Add the flour, sugar and eggs and thicken over low heat. Add the cornstarch and allow to thicken for an additional minute until a cream like mixture.  Using the whisk attachment of the mixer, beat the egg whites on high for about 3-5 minutes with the cream of tartar until fluffy with stiff peaks.  Fold in the egg whites to the juice mixture with a spatula. Add to souffle dishes sprayed with Pam or butter and sprinkled with a bit of sugar.  Bake at 400 degrees for 18 to 20 minutes until they rise nicely. Eat right away. Yum!


  1. Your souffles always look amazing! Capsuoto Freres does make some amazing ones too!


Related Posts with Thumbnails Share