recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
moist orange-flavored soufflé is rich with
white chocolate. Offer snifters of orange liqueur
to sip alongside".
cup whipping cream
1/4 cup sugar
6 ounces imported white chocolate (such as Lindt),
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Grand Marnier or other orange liqueur
large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons sugar
2 ounces imported white chocolate (such as Lindt),
6-cup soufflé dish. Sprinkle dish with
sugar; tap out excess.
cream and 1/4 cup sugar in heavy medium saucepan
over medium heat, stirring until sugar dissolves.
6 ounces of chocolate and stir until chocolate
in yolks and orange peel. Cook until mixture
thickens slightly, stirring constantly, about
5 minutes; do not boil.
mixture to large bowl.
electric mixer, beat egg whites and cream of
tartar in large bowl until soft peaks form.
2 tablespoons sugar and beat until stiff peaks
2 ounces chopped chocolate into warm egg yolk
in egg whites in 2 additions.
mixture to prepared soufflé dish. Bake
until soufflé is puffed and top is golden
brown, about 35 minutes.
with powdered sugar and serve.