Orange soufflé

The basis is thickened with potato starch which gives the soufflé its sturdiness. Serve the soufflé as quickly as possible after removing it from the oven, as the cold air will cause the dessert to collapse. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

Makes 575g.

Orange soufflé

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orange purée


orange syrup


potato starch 

As needed:




egg whites 





basis for soufflé 

As needed: 


sugar, to coat the pots 

Preparation method

  • Bring the orange purée and orange syrup to the boil. 
  • Mix the potato starch with cold water and add to the mixture while whisking. 
  • Cook the basis for another minute and remove the pan from the heat as soon as it starts to thicken.
  • Set the basis aside to cool until lukewarm. 
  • Grease the pots with cooking spray and line with sugar. 
  • Beat the egg whites in the food processor until firm. 
  • Add the sugar gradually. 
  • Once the egg whites have started to form stiff, white peaks, gently fold in the cooled down basis.
  • Place the mixture in a piping bag, neatly fill the pots, and smooth off any excess batter.
  • Bake the soufflés in a pre-heated oven at 180°C for eight to ten minutes. 

Serving suggestions

  • As a component in a dessert with various preparations of orange. 
  • As a component in a dessert with apricot, almond, and vanilla. 
  • As a component in a dessert with mango, coconut, and lychee.

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