1/2 cup whipping cream
1/4 cup sugar
170g white chocolate coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Van Der Hum
3 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
57g ounces white chocolate, coarsely chopped
Preheat oven to 180ºC.
Butter 6-cup soufflé dish. Sprinkle dish with sugar; tap out excess.
Heat cream & sugar in heavy medium saucepan over medium heat, stirring until sugar dissolves.
Add 170g of chocolate and stir until chocolate dissolves.
Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
Whisk in orange liqueur
Note: this goes rather quickly, be careful not to let mixture boil at any point!
Transfer mixture to large bowl and set aside.
Beat egg whites & pinch of cream of tartar in large bowl until soft peaks form.
Add 2 tbs sugar & beat until stiff peaks form.
Mix 57g chopped chocolate into warm egg yolk mixture.
Fold yolk mixture into egg whites slowly in 2 additions.
Transfer mixture to prepared soufflé dish. Bake until soufflé is puffed and top is golden brown, about 35 minutes. (depending on your oven)
(I didnt have time to take the photo right away, so the soufflé fell flat, however the texture was so light, and fluffy, with subtle tastes of white chocolate & orange. Yum!