Summary

Ingredients

For the soufflé:

• 800 g blood oranes or juice oranes
• 125 g whipped cream
• 35 g butter
• 80 g durum wheat semolina or spelled semolina
• 5 medium egg (s)
• 75 grams sugar
• Fat for the molds

For the sauce:

• 1 vanilla pod (s)
• 250 ml milk
• 250 g whipped cream
• 5 egg yolks
• 80 g suar

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Instructions

1. First make the vanilla sauce. To do this, first halve the vanilla pod lengthways and scrape out the pulp with the back of the knife. Put the pulp and the pod in a small saucepan with 250 ml of milk and 250 ml of cream. Now bring to the boil. Mix 5 egg yolks and 80 g sugar with a mixer or food processor until very creamy. Now put the small pot in a suitable pot with hot water. Carefully continue to heat the boiling milk, stirring constantly, until the cream begins to be creamy, then immediately pour into a cold bowl.
2. Wash one orange with hot water, finely grate the peel. Peel all oranges with a sharp knife so that the white skin is removed. Then cut out the orange fillets with 2 cuts each. Catch the juice that comes out during filleting. Reduce the fillets, zest and juice to 200 ml. This works best in a pot with a measure indicator. Now add the cream and bring to the boil again. Now remove from the heat and stir in the semolina. Let the semolina swell for another 4 minutes over low heat until the mixture is thick. Spelled semolina requires less swelling time.
3. Butter molds. Preheat the oven to 140 degrees (fan oven 130 degrees). Slide a deep tray on the middle rail into the oven and fill it with 1.5 liters of boiling water.
4. In the meantime, whip the egg yolks and stir into the orange mixture. If you like, with a little baking powder. Beat the egg white until stiff and fold in. Immediately pour into timbal, soufflé or metal molds and place in the water bath. Baking time approx. 20-25 minutes. Then turn out and serve immediately with the vanilla sauce.
5. Note:
6. It is best to open the oven door as little and as briefly as possible.