File Name: ORHAZL.TXT
File Title: Orange and Hazelnut Souffle
Uploaded: 02 October 1993 by Lon Hall


This recipe comes from Bon Appetit, September 1993.


4 servings

7 tablespoons sugar
3 tablespoons unsalted butter, room temperature
2 tablespoons fresh orange juice
1 large egg
2 large egg yolks
1 1/2 teaspoons grated orange peel
4 tablespoons ground toasted hazelnuts (about 1 1/2 ounces)
1 teaspoon vanilla extract
5 large egg whites
1/4 teaspoon cream of tartar
Powdered sugar

Preheat oven to 375 degrees. Butter 6-cup souffle dish; sprinkle 
lightly with sugar. Combine 2 tablespoons sugar, butter, orange 
juice, whole egg and yolks in heavy small saucepan. Cook over low 
heat until butter melts and mixture is smooth, whisking constantly. 
Increase heat to medium-low; stir constantly until sauce thickens 
and leaves path on back of spoon when finger is drawn across, about 
4 minutes; do not boil. Strain into large bowl. (Souffle base can be 
made 1 day ahead. Cover and chill. Rewarm over low heat to 
lukewarm before continuing.) Stir in orange peel, 3 tablespoons 
ground hazelnuts and vanilla.

Using electric mixer, beat egg whites and cream of tartar until soft 
peaks form. Gradually add remaining 5 tablespoons sugar, beating 
until stiff but not dry. Fold 1/4 of whites into lukewarm souffle base. 
Gently fold in remaining whites. Gently pour into prepared souffle 
dish, mounding mixture slightly in center. Sprinkle remaining 1 
tablespoon ground hazelnuts over. Bake souffle until puffed and 
golden, about 30 minutes. Dust with powdered sugar; serve 
immediately.
