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Preptime: 45 min.Cooktime: 1 hour 30 min.
Carbs: 107g
Fat: 0g
Fiber: 1g
Protein: 8g
Satfat: 0g
Sodium: 123mg
For the Blood Orange Marmalade:
1 cup thinly sliced, seeded blood oranges
1/4 cup thinly sliced, seeded seville oranges
2 1/4 cups water
2 1/4 cups sugar
For the souffle:
8 egg whites
1/2 cup sugar, plus extra sugar for the souffle molds
dash of salt
3/4 cup Blood Orange Marmalade (see recipe above)
1/2 teaspoon orange zest
Directions:
For the Blood Orange Marmalade:
1. Combine the sliced oranges and water in a large pot.
2. Bring to a boil and cook rapidly for 20 minutes or until tender.
3. Add the sugar and cook over low heat, stirring until the sugar dissolves.
4. Turn up the heat and boil rapidly about 40 minutes until the bubbling stops and the fruit becomes opaque, or until a candy thermometer reads 220°F.
5. Remove from the heat, skim the foam from the surface and let cool for 5 minutes.
6. Stir to distribute the fruit throughout the syrup. Cool completely.
Note: This can be done in advance and stored in the refrigerator for 5 days.
For the souffle:
1. Preheat the oven to 350°F.
2. Lightly spray 4 individual ovenproof molds with a non-stick spray and lightly dust each with sugar.
3. Whip the egg whites until frothy then gradually add the sugar and salt. Beat until stiff and glossy.
4. Fold in the Blood Orange Marmalade and orange zest.
5. Turn the mixture into the sugared molds.
6. Bake for 20 minutes.
7. Remove the souffles from the oven and dust with powdered sugar, if desired.
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