Helen Corbitt's Orange Souffle Recipe

Name: Helen Corbitt's Orange Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml). unflavored gelatin plus; 1 tsp (5 ml). unflavored gelatin; 1/4 cup (60 ml) cold water; 4 eggs, separated; 1/2 cup (125 ml) orange juice; 1/4 tsp (1 ml). salt; 1 cup (225 ml) sugar (divided use); 1 tsp (5 ml). grated orange peel; 1 cup (225 ml) whipping cream; 1 cup (225 ml) canned apricot halves

Servings: persons

1
Soften gelatin in cold water and set aside.
2
Mix egg yolks, orange juice, salt, and 1/2 cup (125 ml) sugar.
3
Cook in a double boiler until thickened.
4
Stir in gelatin and orange peel, and cool.
5
Beat egg whites until soft peaks form.
6
Gradually beat in rest of sugar into egg whites, and beat until stiff.
7
Whip the cream.
8
Fold egg whites into custard as it begins to congeal, then fold in the whipped cream.
9
Pour into custard cups and refrigerate.
10
Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste.
11
Or pour into a 1-1/2 quarts (1425 ml) souffle dish or mold.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tbsp (15 ml). unflavored gelatin plus, 1 tsp (5 ml). unflavored gelatin, 1/4 cup (60 ml) cold water, 4 eggs, separated, and more.

Yes, Helen Corbitt's Orange Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Helen Corbitt's Orange Souffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions