It has been way too long, since my last post but I am certain that this family recipe will be enough to make up for the lost time. Being a full time student and part time intern this summer definitely played a role in keeping me away from you all but Enough said about that! Coming to this recipe, it has been in my family since I was an infant and while growing up my aversion to all things healthy such as fruits, restricted me to only eat the top layer of this luscious dessert, which was a bed of evenly sized chocolate shavings. However in the past few years, my fondness for this dessert has only grown and I am proud to state that I can easily finish two to three of them at a time and I do not just eat the layer of chocolate on top anymore. I hope you love this dessert as much as I do at the moment.
NO BAKE ORANGE SOUFFLÉ
SERVES – 15 – 20 People
* 24 medium sized oranges
* 375 grams of vanilla ice cream
* 1 sachet of orange jelly powder (Royal / Hartley / Bluebird)
* 2 tsp of powdered sugar
* 3 packets of powder gelatin
* 1 large slab of milk chocolate
To make it more systematic, you could prepare the following before you start assembling the dessert.
* Wash all the oranges and cut the tops off
* Do not throw away the tops, you will need it in the end
* Carefully scoop out each orange using a small spoon, without breaking its peel
* Once all the oranges are taken out carefully, make sure all the peels are clean by rinsing them and cover them with a cloth.
* Now take Six oranges and remove its segments
* Start breaking the segments of the six oranges into minute pieces by hand.
* Take out juice from the remaining eighteen oranges.
– In a pan place 1 sachet of orange jelly powder and 500ml of orange juice and let it mix well and reduce over a medium heat.
– Once mixed well take it off the heat, it does not need to boil. Once off the heat, allow it to cool by setting it aside.
– On the side, grate your chocolate into shavings
– Now in a large bowl take 375 grams of vanilla ice cream and to this add the mixture of orange juice and orange jelly powder once it has cooled down.
* TIP * Wait till the orange jelly and orange juice mixture has cooled down and pass it through a sieve before pouring it on the ice cream. Otherwise the texture of the soufflé could change drastically.
– As the ice cream starts to melt slowly, Take the gelatin powder and soak it in lukewarm water.
– Once the gelatin has almost dissolved in the water add it in the bowl and mix well.
* TIP * You could use gelatin sheets as well as a substitute for the powder. 1 sachet of gelatin powder equals to three to four sheets of gelatin but the gelatin sheets need to be soaked in cold water and heated up afterwards in a pan with little water, in order to clarify it.
– Add in 2tsp of powdered sugar, to the mix in the bowl
* TIP * Incase your oranges tend to be more sour than usual, you could add more sugar according to taste.
– To the mixture now add the tiny bits you broke from the segments of the oranges.
– Once the ice cream has completely melted and the mix is fluffy and clear, you could start pouring them into each orange shell.
– But as soon as you pour the mixture, immediately sprinkle a layer of chocolate shavings on the top and cover it with the orange tops you cut at the start.
– Right after your done refrigerate them for 20-24 hours or put it in a freezer for 15-18 hours
– Once they are set, you could take them out and serve them in the orange shells itself.
Eat this fluffy and creamy dessert out of its chilled natural casing. It is 100% yummy and totally worth it!
Hope you enjoy this recipe and post ! Thank you 🙂