Stressed is Desserts spelt backwards, so get destressed with my Orange Soufflé in a Jiffy!
I can do without Indian mithai but I cannot do without dessert; in fact you could call me a dessertarian! Desserts are my weakness and a rare indulgence these days. At one time when the kids were home and I was throwing lunches and dinners, thinking up a new and easy dessert were quite easy.
Now I have to go back in time to recollect what all I used to conjure up in a jiffy. My husband had a sweet tooth of course but more than that he loved to entertain. I used to cook and he loved to serve!
We have harsh summers and the easiest way to cool down is by drowning in cool sorbets and frozen desserts. This Orange Soufflé is my easy version, doing away with the complicated gelatin one.
Recipe for Orange Soufflé in a Jiffy
2 oranges for juice or orange squash
1 large can mixed fruit or cocktail
1 packet (100 grams) orange jelly
200 Gms fresh cream
3 tbsp powdered sugar
1 tsp orange rind (optional)
Orange segments or any fresh fruit you want to add.
Open the fruit cocktail can and keep aside the syrup.
Heat the syrup in a vessel and dissolve the orange jelly in it.
Beat the cream with the powdered sugar until thick.
Cool the vessel containing the jelly mixture over a larger bowl filled with ice and keep on stirring for 2 minutes.
Add the cream and stir for 2 minutes.
Take the vessel off the ice and add the orange juice and segments (optional) and orange rind.
After mixing, pour into a wet jelly mould and put to set in the freezer compartment of a refrigerator.
Just before serving, unmold over a serving plate and if it is frozen, dip the mould in hot water for a few seconds and unmold.
Pour the fruit cocktail over the soufflé and Serve cold.
Do try out this Orange Soufflé in a Jiffy and share your experience.