Ingredients: Orange Sauce
• 4 tablespoons unsalted Kerrygold Irish butter
• 1/2 cup light brown sugar
• Grated zest of 2 oranges
• 1 1/2 cups fresh orange juice, strained to remove the pulp
• 1/8 teaspoon ground cloves
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted Kerrygold Irish butter
• 5 tablespoons all-purpose flour
• 1 cup milk
• 7 large eggs, separated
• 1/4 teaspoon vanilla extract
• 2 tablespoons Irish Mist liqueur
• Pinch of salt
• 1 cup sugar
Nearly every chef in Ireland has a favorite recipe for a dessert soufflé made with Irish Mist, the first of the whiskey liqueurs. The distinctive undertones of honey and herbs pair well with a citrus sauce like this one made with orange juice, orange zest, and lemon juice. It is customary to pull open the soufflés with a fork and spoon some of the sauce into the center.
To make the sauce: In a small saucepan over medium heat, melt the butter and
sugar. Add the orange zest, then whisk in the orange juice and cloves. Reduce
the heat to low and simmer for 1 to 2 minutes, or until blended. In a small
bowl, whisk together the lemon juice and cornstarch, then whisk it into the
orange mixture. Simmer for 3 to 5 minutes, or until the sauce thickens. Remove
from the heat, strain through a fine-mesh sieve, and return to the saucepan
to keep warm while preparing the soufflés.
To make the soufflés: Preheat the oven to 400ºF. Butter eight 8-ounce
ramekins and dust with sugar, knocking out the excess.
In a large saucepan over medium-low heat, melt the butter. Whisk in the flour
and cook for 2 to 3 minutes, or until smooth. Add the milk and cook, whisking
constantly, for 3 to 4 minutes, or until the mixture is thick and smooth. Transfer
the mixture to a medium bowl and let it cool for 5 minutes.
In a large bowl, whisk together the egg yolks, vanilla, and salt. Whisk in
the milk mixture and the Irish Mist until smooth. In a second large bowl, beat
the egg whites with an electric mixer until soft peaks form. Gradually beat
in the sugar until stiff peaks form. Whisk one quarter of the whites into the
yolk mixture to lighten, then fold in the remaining whites until well blended.
Spoon the batter into the prepared dishes and place them in a large baking
pan. Add enough hot water to come halfway up the sides of the dishes. Bake for
20 minutes, or until the tops are puffed and golden. Remove the pan from the
oven, and with oven mitts, transfer each soufflé to a dessert plate.