- 1 tablespoon butter
- ⅓ cup orange juice with pulp, all from 1 large naval orange
- ⅓ cup sugar, plus 3 tablespoons
- 5 eggs, separated
- 3 teaspoons grated orange zest from the navel orange
- ½ cup orange sections from a second navel orange
- 3 tablespoons orange marmalade
- 1 tablespoon Grand Marnier
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
280 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 8 grams protein; 240 milligrams cholesterol; 98 milligrams sodium
- Preheat oven to 450 degrees.
- Butter four 1 1/2-cup souffle dishes. Chill.
- Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
- Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
- Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
- Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
- Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
- To serve, make a hole in the middle of each souffle and pour in some of the sauce.