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Orange Curacao Souffle

Serves 8


  • 4 eggs, separated
  • 3/4 cup caster sugar
  • 1 tablespoon grated orange rind
  • 3/4 cup fresh orange juice
  • 1 tablespoon gelatine
  • 2 tablespoons hot water
  • 1 x 410g can Australian evaporated milk, chilled
  • 1 tablespoon orange curacao (or choice of other orange liqueur)
  • 1/2 cup chopped mixed nuts
  • Australian cream, whipped, for garnish
  • orange rind julienne, for garnish
Download Recipe (PDF)


  1. In a bowl combine egg yolks, sugar, orange rind and juice and place over simmering water. Stir untill thickened. Dissolve gelatine in water add to orange mixture. Refrigerate until partially set. Whip egg whites until stiff. Whip evaporated milk until thick. Fold in evaporated milk and egg whites into orange mixture. Stir in curacao and pour into a buttered and lined 1 litre souffle dish, allowing 5cm of paper above top of rim. Refrigerate until set. Remove paper and press chopped nuts around edges. Garnish with whipped cream and orange rind julienne.


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