{"id":44575,"date":"2020-10-26T13:06:38","date_gmt":"2020-10-26T12:06:38","guid":{"rendered":"https:\/\/carmencita2.dev3dids.com\/recetas\/alaska-souffle-con-azafran-y-helado-de-naranja\/"},"modified":"2023-10-24T22:49:04","modified_gmt":"2023-10-24T20:49:04","slug":"alaska-souffle-with-saffron-and-orange-ice-cream","status":"publish","type":"page","link":"https:\/\/carmencita.com\/en\/recipes\/alaska-souffle-with-saffron-and-orange-ice-cream\/","title":{"rendered":"Alaska souffl\u00e9 with saffron and orange ice cream"},"content":{"rendered":"\t\t
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A hundred years of cooking with spices<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Monastrell (Alicante)<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Alaska souffl\u00e9<\/i>
\nwith saffron
\nand orange ice cream<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With saffron<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ingredients for 10 people<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the saffron meringue:<\/b>
4 egg whites (approx. 125 g)
250 g of sugar
60 ml of water
0.24 g of Carmencita saffron strands<\/p>\n

For the orange marmalade:<\/b>
500 g of oranges
300 g of sugar
100 ml de agua<\/p>\n

For the orange ice cream:<\/b>
250 g of milk
135 g of orange marmalade
18 g of powdered milk
5 g of stabiliser <\/p>\n

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Preparation<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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For the saffron water:<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Steep the saffron in the water for 4 hours at 65 \u00b0C to produce a saffron water.<\/li>\n
  • Make a heavy syrup with the sugar and saffron water, heating it to 110 \u00b0C.<\/li>\n
  • Begin to beat the egg whites at medium speed and trickle in the syrup.<\/li>\n
  • Increase the blender’s power gradually until the meringue has a stable texture.<\/li>\n
  • Put the meringue in a pastry bag and reserve.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    For the orange marmalade:<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    • Peel the orange and, then, boil the peel three times.<\/li>\n
    • Remove the water and triturate in a blender.<\/li>\n
    • 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).<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      For the orange ice cream:<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      • Boil the water and mix with the rest of the ingredients in a blender.<\/span><\/li>\n
      • Freeze it and put it through a Thermomix.<\/li>\n<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        To finish the dish<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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        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.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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        <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

        A hundred years of cooking with spices Mar\u00eda Jos\u00e9 San Rom\u00e1n Monastrell (Alicante) Alaska souffl\u00e9 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 sugar60 ml of water0.24 g of Carmencita saffron strands For the orange marmalade:500 g of oranges300 g […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":44555,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-44575","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAlaska souffl\u00e9 with saffron and orange ice cream<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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