One of my favorite things about wintertime is that it is blood orange season. If you’ve never had one before it is actually quite similar to a regular naval orange, except the sweetness is a little more nuanced and there are hints of berry flavor. I also think the color makes them great for things like desserts and cocktails. Thus, this recipe for a blood orange cointreau souffle.
As you can see in the main picture I actually baked the souffle inside of a hollowed out blood orange. I saw someone do this on Instagram with a regular orange and thought, why not kick it up a notch with a blood orange and pair it with my delicious blood orange creme anglaise.
The first thing you have to do is to cut just a tiny slice off the bottom so that the oranges will stand upright. You want to make sure you don’t cut through to the flesh, but if you do not to worry. I did and had a solution which actually improves the recipe.
Next you need to hollow out the blood orange. A simple teaspoon does the trick. Make sure you do this over a bowl to reserve the juice; it is used in this blood orange cointreau souffle as well as in the creme anglaise.
If you happen to punch through the bottom of the orange (like I did on both of them) just fill in the hole with a little chocolate. I used 20 grams of extra dark chocolate mixed with two teaspoons of butter. Melted, and poured to cover the hole. Then into the fridge to harden. I know this is a blood orange cointreau souffle, but we all know how well chocolate pairs with oranges.
After the base chocolate hardens in the refrigerator you can do the sides. Again, you don’t have to add chocolate, it is completely optional. However I like how it plays off the blood orange Cointreau souffle so in my opinion it is a smart move. Take another two teaspoons of butter and melt it. Coat the inside of the hollowed out oranges and then pour in shaved dark chocolate. This is similar to using granulated sugar with a regular souffle, it helps the batter rise and makes it stick less to the sides. Place back in the fridge to keep cold.
When you are ready to make the souffle, you must start with a kind of roux. Unlike my banana souffle or my maple syrup souffle, this recipe uses flour. This is because the blood orange juice and the cointreau are both liquids and the flour helps everything bind and rise together instead of splitting in the oven. Just cook together on very low heat equal parts butter and flour until a paste forms, then add some milk so it looks like the picture above.
Move the roux to a mixing bowl, drop in two egg yolks, a tablespoon of blood orange juice, and the Cointreau and mix everything up. You can use Grand Marnier instead of Cointreau if you want, but I prefer Cointreau. The batter should look like the picture above.
In a stand mixer (or by hand if you hate yourself) whip the two egg whites to medium peaks. While it is whipping slowly pour in the granulated sugar.
Take 1/3 of the meringue and mix it into the batter. You do not have to be careful, we are just trying to lighten the heavy batter so it folds into the majority of the meringue more easily. Then add the remaining 2/3 of the meringue and carefully fold everything together trying not to deflate the air.
Take your oranges from the refrigerator and pour in the batter filling almost to the top. Then take a knife and run it just around the edge to separate the souffle batter a bit from the orange peel. Place into an oven preheated to 195 Celsius for 15 minutes. Any extra batter can be placed into a regular ramekin and baked alongside.
The Creme Anglaise can be made far in advance, and the blood orange “shells” can stay in the fridge for up to two days. So you can easily prep everything and then just make the blood orange cointreau souffle when you are ready to serve it. I do find this a perfect date night dessert, or something to impress a special someone. In fact, I made these for Alona for International Women’s Day since that is a surprisingly big holiday here in Ukraine.
If you are making these blood orange Cointreau souffle then I do highly recommend pairing them with the creme anglaise. When you are ready to eat, just take a spoon and plunge a hole right down the middle. You can then pour the chilled blood orange creme anglaise into the hold and be amazed at how the hot and cold mixes for a heavenly taste.
Blood Orange Cointreau Souffle
- Stand Mixer (optional)
- 2 Blood Oranges
- 30 grams Chocolate 20 grams melted, 10 grams shaved
- 4 tsp Salted Butter 2 for the ganache, and 2 for the walls of the orange peel
- 5 tsp Flour AP
- 5 tsp Unsalted Butter
- 15 ml Blood Orange Juice no pulp
- 15 ml Cointreau can use Grand Marnier if you prefer
- 60 ml Milk cold
- 2 Eggs whites and yolks should be separated
- 50 grams Sugar granulated
- Take your blood oranges and slice a little sliver off the bottom, then slice about an inch off the top. Use a teaspoon to scoop out the inside so all that is left is the peel. If you end up punching through the bottom, do not worry.
- Place the oranges in a baking dish. In a bowl add 20 grams of chocolate with 2 tsp of salted butter. Pop it into the microwave for 20 seconds and make a quick ganache. Mix it up and then pour half into each of the blood orange "ramekins." Set in the fridge to solidify
- After about 10 minutes, or when the chocolate has fully hardened, melt the remaining 2 tsp of salted butter in the microwave. Take out your oranges and pour half the melted butter into each, then roll the oranges around in your hand to coat the sides. Put the shaved chocolate in each and roll it around to coat the sides. Place back in the fridge while you make the souffle batter.
- Preheat your oven to 195 Celsius. In a saucepan on very low heat add the unsalted butter and the flour and mix it up into a paste. Then add the cold milk and mix that in until it is a chunky batter. Use a spatula instead of a whisk so nothing gets trapped. Move the batter to a mixing bowl.
- In the mixing bowl add the two egg yolks, the Cointreau, and blood orange juice. Mix everything together with the spatula.
- Put the egg whites into a stand mixer on whisk attachment and beat until medium peaks. Slowly pour in the granulated sugar and stop when you have glossy but medium peaks.
- Take 1/3 of the meringue and mix it into the batter. We do not need to be careful here as we are just trying to lighten the batter. When it is combined, add the remaining 2/3 of the meringue and now carefully fold everything together.
- Take the oranges out of the fridge and pour batter in each orange ramekin just almost to the top. Run a knife around the edge to separate the souffle batter from the peel. Any extra batter can just be poured into a regular ramekin and baked alongside.
- Place the oranges into the oven and bake for 15 minutes. Remove carefully and plate atop some blood orange juice with a side of blood orange creme anglaise.
Blood Orange Cointreau Souffle
I highly recommend you pair this with the Blood Orange Creme Anglaise as it really turns the dessert from impressive to show-stopping. It goes great with other desserts as well like chocolate cake, or various sponges.
Popular Cake Recipes
This post may contain affiliate links. If you purchase through the links it allows the site to make money at no additional cost to you. For more information please see Cooking To Entertain’s Policy page.
JeffreyMarch 16, 2020 at 11:31 am
This is so beautiful. Can I make it with just a regular orange or does it need to be a blood orange?
CookingToEntertainMarch 16, 2020 at 11:32 am
Yes, you can do this with a regular orange as well.
Blood And Snow Cocktail: A Blood And Sand VariationNovember 29, 2021 at 8:22 pm
[…] around the best cocktail bars in Lviv. I decided, since I have some blood oranges left from my blood orange cointreau souffle to make my variation of the blood and sand…the blood and snow […]
9 Great Cakes To Make This Holiday Season | Best Baking RecipesNovember 15, 2022 at 3:15 am
[…] 5. Orange Souffle […]
BrittanyFebruary 6, 2023 at 6:53 pm
Question – if making this a few hours or even a night in advance, do I prep it ALL together and just use plastic wrap over the top then add the extra baking time? Or am I misunderstanding and you should whip egg whites right before regardless?
CookingToEntertainFebruary 7, 2023 at 8:06 am
Hi, the actual souffle part has to be done right before baking, otherwise it will deflate.
You can however make the creme anglaise (pouring cream) days in advance to save time.
You can also make the shells days in advance as well, just clean the oranges, add the chocolate, and store in the fridge until ready to use.
But when it comes to the actual roux and egg white mix for the souffle, that has to be done right before baking (sadly can’t prep that part in advance).
Hopefully this answered the question 🙂