Blood Orange Soufflé on Pepper Orange Ragout

Preheat the stove to 190 °C bottom and top heat.

Blood orange soufflé Squeeze the blood orange juice, grate the peel from one blood orange.

Boil 20 grams of sugar with the blood orange juice, the jam and the syrup, syrupy, then cool the blood orange stock.

Separate two eggs, squeeze the curd in a crockery hanger.

Beat the egg yolks with 40 grams of sugar until very stiff, then carefully add the curd and the cooled blood orange broth.

Separate the third egg.

Whip the three egg whites with 50 grams of sugar until stiff and add leisurely to the quantity form with the blood orange peel and the cornstarch (maizena).

Butter the soufflé dishes, sprinkle them with sugar and fill them with the soufflé mixture. Bake in a water bath on the stove for about 20 to 25 minutes.

Pepper orange ragout Remove the peel from the oranges so that all the white skin is removed.

Then separate the fillets.

Caramelize two tablespoons of sugar in a frying pan until light brown, then extinguish with white wine, port and orange juice.

Cut open the vanilla bean and scrape it out, melt the cornstarch in a small amount of water until it is lump-free.

Add the cinnamon stick, vanilla pulp and pod, and the chili pepper, boil everything together well and thicken the liquid with the cornstarch. Add Japanese mountain pepper and the orange fillets and cool everything together.

Divide the orange ragout evenly among the plates and cover the soufflé with the dusting of sugar.

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