Who doesn't love orange marmalade? Sheesh, how could you even think that? It's ab fab spread on English muffins, used for a thumbprint cookie or in this Marmalade Souffle. Sometimes when I am feeling rather child-like I'll even dip a small spoon into my jar of marmalade and lick every last dab off the spoon - mmm, mmm, mmm!
For this souffle recipe make sure to follow the directions so you don't end up with an orange mush.Start it about one hour before you expect to serve dinner.
1 cup orange marmalade
6 stiffly beaten egg whites
Use a brand of marmalade that is stiff with fruit, not too much jelly. Grandma always had the King Kelly brand in her pantry. Here's a link to a recent Taster's Choice they won.
Butter the top of a large double boiler, set aside. Start boiling water in bottom of double boiler. Gently fold stiff egg whites into the marmalade, add to top of double boiler - souffle mixture should fill half way in pan. Cook, covered over boiling water for one hour. DO NOT remove cover until ready to serve. This can be kept standing for about 15 minutes, with heat turned low, if dinner is delayed. Serve with whipped cream.
Marmalade Souffle Whipped Cream
3 egg yolks
1/2 cup powdered sugar
1 teaspoon vanilla
2 tablespoons brandy
1/2 pint whipping cream
Beat yolks to lemony color. Add sugar, vanilla and brandy. In a separate bowl whip cream to soft peaks and gently fold into the yolk mixture. Dollop on top of the Marmalade Souffle.