Alaska soufflé with saffron and orange ice cream

A hundred years of cooking with spices

María José San Román

Monastrell (Alicante)

Alaska soufflé
with saffron
and orange ice cream

With saffron

Ingredients for 10 people

For the saffron meringue:
4 egg whites (approx. 125 g)
250 g of sugar
60 ml of water
0.24 g of Carmencita saffron strands

For the orange marmalade:
500 g of oranges
300 g of sugar
100 ml de agua

For the orange ice cream:
250 g of milk
135 g of orange marmalade
18 g of powdered milk
5 g of stabiliser

Preparation

For the saffron water:

Steep the saffron in the water for 4 hours at 65 °C to produce a saffron water.
Make a heavy syrup with the sugar and saffron water, heating it to 110 °C.
Begin to beat the egg whites at medium speed and trickle in the syrup.
Increase the blender’s power gradually until the meringue has a stable texture.
Put the meringue in a pastry bag and reserve.

For the orange marmalade:

Peel the orange and, then, boil the peel three times.
Remove the water and triturate in a blender.
Cut the orange rustic style and cook it on low with a little water together with the sugar and triturated peel until it has the desired texture (that of a compote).

For the orange ice cream:

Boil the water and mix with the rest of the ingredients in a blender.
Freeze it and put it through a Thermomix.

To finish the dish

On the bottom of a plate, put the marmalade and top it with a scoop of orange ice cream. Put the saffron meringue on top of the scoop. Afterwards, burn the meringue with a blowtorch and serve.

Alaska soufflé with saffron and orange ice cream

Discover "The spice book" aromas and spices

Alaska soufflé
with saffron
and orange ice cream

Discover
"The spice book"
aromas and spices