Honey-Orange Souffle Recipe

Name: Honey-Orange Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: unsalted butter softened, for the dish; 6 tablespoons sugar plus more for the dish; 6 ounces cream cheese at room temperature; 6 ounces goat cheese at room temperature; 1/2 teaspoon grated orange zest finely; 1/2 teaspoon grated lemon zest finely; 1/2 teaspoon vanilla extract; 5 large eggs separated, at room temperature; compote; 1/3 cup fresh orange juice; 1/3 cup honey; kosher salt; 1/2 Orange roughly chopped

Servings: persons

unsalted butter softened, for the dish
6 tablespoons sugar plus more for the dish
6 ounces cream cheese at room temperature
6 ounces goat cheese at room temperature
1/2 teaspoon grated orange zest finely
1/2 teaspoon grated lemon zest finely
1/2 teaspoon vanilla extract
5 large eggs separated, at room temperature
compote
1/3 cup fresh orange juice
1/3 cup honey
kosher salt
1/2 Orange roughly chopped

1
Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish. Wrap the dish with a buttered parchment collar (see right). Sprinkle the inside with sugar and shake out the excess.
2
Combine the cream cheese, goat cheese, orange and lemon zests and the vanilla in a large bowl. Beat with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the egg yolks until incorporated. (At this point, the mixture can be covered and refrigerated up to 6 hours; bring to room temperature before continuing.)
3
When ready to bake, put the egg whites in a large bowl and beat with a mixer on medium speed until foamy. (Make sure the bowl and beaters are clean.) Increase the speed to medium high and gradually add 6 tablespoons sugar; beat until stiff and glossy.
4
Stir one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the rest until just incorporated. (It's OK if a few streaks of egg white remain.) Transfer the mixture to the prepared dish and bake in the center of the oven until puffed and golden, about 35 minutes.
5
Meanwhile, make the compote: Combine the orange juice, honey and a pinch of salt in a small saucepan over medium heat and simmer until slightly thickened, about 4 minutes. Let cool slightly, then add the orange segments. Remove the souffle from the oven and remove the parchment collar. Serve immediately with the compote-the souffle will start sinking after a couple of minutes.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: unsalted butter softened, for the dish, 6 tablespoons sugar plus more for the dish, 6 ounces cream cheese at room temperature, 6 ounces goat cheese at room temperature, and more.

Yes, Honey-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.

Honey-Orange Souffle

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