Honeybell Soufflé Recipe

This classic cold soufflé is lighter than air and bursting with the sweet, honeyed flavor of Hale Groves Honeybells. Perfect for special occasions, this impressive dessert features layers of fresh Honeybell sections, homemade candied peel, and a complementary apricot sauce. Best of all, it’s made ahead—no last-minute stress!

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Honeybell Soufflé Recipe

Prep Time: 30 minutes
Chill Time: 3-4 hours
Total Time: 4 hours 30 minutes
Yield: 10-12 servings

Ingredients

For the Soufflé:

• 6 large eggs, separated
• 1¼ cups sugar, divided (¾ cup + ½ cup)
• 2 envelopes (4½ teaspoons) unflavored gelatin
• ⅛ teaspoon salt
• 2 tablespoons grated Honeybell peel (zest)
• 1½ cups fresh Hale Honeybell juice (from about 4-6 Honeybells)
• 2 cups heavy cream
• 3 Hale Honeybells, peeled, sectioned, and seeded (reserve peel for candied garnish)

For the Apricot Sauce:

• 1 can (16 oz) apricot halves, drained
• ½ cup fresh Hale Honeybell juice (from 2-3 Honeybells)
• 2 teaspoons sugar

For the Candied Honeybell Peel:

• Reserved peel from 3 Hale Honeybells
• ¼ cup water
• 1 cup sugar, divided (½ cup + ½ cup)

Directions

Prepare the Soufflé Dish

1. Fold a 30-inch piece of parchment paper or wax paper in half lengthwise. Wrap it around a 2-quart soufflé dish and tape securely, creating a collar that extends 3 inches above the rim. This allows the soufflé to rise above the dish for that classic presentation.

Make the Honeybell Base

2. In a medium bowl, lightly beat the egg yolks. Set aside.
3. In the top of a double boiler, combine ¾ cup sugar, gelatin, salt, and grated Honeybell peel. Stir in the beaten egg yolks and 1½ cups Honeybell juice until well blended.
4. Place the top of the double boiler over simmering water. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 10 minutes. The mixture should reach about 160°F if using a thermometer.
5. Transfer the mixture to a large bowl and refrigerate, stirring occasionally, until it mounds slightly when dropped from a spoon (about 1-2 hours). It should be partially set but not firm.

Prepare the Meringue and Cream

6. In a large mixing bowl with clean beaters, beat egg whites until foamy. Gradually add the remaining ½ cup sugar, beating continuously until stiff, glossy peaks form. The meringue should stand straight up when beaters are lifted.
7. In another bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip.

Assemble the Soufflé

8. Gently fold the beaten egg whites into the chilled Honeybell mixture until no white streaks remain. Use a folding motion to preserve the airiness.
9. Fold in the whipped cream gently but thoroughly.
10. Spoon one-third of the Honeybell mixture into the prepared soufflé dish.
11. Arrange sections from 1 Honeybell evenly over the soufflé layer.
12. Add another third of the soufflé mixture, then layer with sections from a second Honeybell.
13. Top with the remaining soufflé mixture, smoothing the top.
14. Refrigerate for 3-4 hours or until completely set. The soufflé can be made up to 24 hours ahead.

Make the Apricot Sauce

15. In a blender or food processor, combine drained apricot halves, ½ cup Honeybell juice, and 2 teaspoons sugar.
16. Blend until completely smooth. Refrigerate until ready to serve.

Make the Candied Honeybell Peel

17. Using a sharp knife, gently scrape the white pith from the reserved Honeybell peels. Cut the peel lengthwise into thin strips (about ⅛ inch wide).
18. In a small saucepan, bring ¼ cup water and ½ cup sugar to a boil, stirring until sugar dissolves completely.
19. Add the peel strips and simmer over medium heat for 5 minutes, stirring frequently. The peels should become slightly translucent.
20. Drain the peel thoroughly in a fine-mesh strainer and let cool on wax paper for a few minutes.
21. While still slightly sticky, roll the peel strips in the remaining ½ cup sugar until well coated. Spread on wax paper to dry completely.

To Serve

22. Just before serving, carefully remove the paper collar from the soufflé dish.
23. Garnish the top with the remaining fresh Honeybell sections and candied Honeybell peel.
24. Serve slices with apricot sauce on the side.

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Tips for Success

• Choosing Your Honeybells: Select Honeybells that are heavy for their size—they’ll be the juiciest. The fruit should give slightly when gently squeezed and have a bright, sweet fragrance.
• Juicing Tips: Roll Honeybells firmly on the counter before juicing to break down the internal membranes and release more juice. One Honeybell typically yields about ⅓ cup of juice.
• Make-Ahead Friendly: This dessert is perfect for entertaining because it must be made ahead. The soufflé, apricot sauce, and candied peel can all be prepared the day before serving.
• Folding Technique: When folding the egg whites and whipped cream into the Honeybell base, use a gentle motion from the bottom up and over. This preserves the air bubbles that give the soufflé its light texture.
• Collar Removal: For clean removal of the paper collar, run a knife dipped in hot water between the paper and soufflé before unwrapping.

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FAQ

Can I substitute regular oranges for Honeybells?
While you can use other citrus, Honeybells have a uniquely sweet, rich flavor that makes this dessert special. If Honeybells aren’t available, try Murcott tangerines or Valencia oranges, though the taste will be slightly different.

How long does this soufflé keep?
The soufflé will keep covered in the refrigerator for up to 3 days. The candied peel can be stored in an airtight container at room temperature for up to a week.

Can I make this without the apricot sauce?
Absolutely! The soufflé is delicious on its own or with a dollop of whipped cream. You could also serve it with fresh berries or a raspberry coulis.

Is the candied peel necessary?
The candied peel adds beautiful presentation and a concentrated burst of citrus flavor, but it’s optional. The soufflé is wonderful with just fresh tangelo sections as garnish.

What’s the difference between a hot and cold soufflé?
Traditional baked soufflés are served hot immediately after baking. This cold soufflé is stabilized with gelatin, making it perfect for preparing ahead and serving chilled—much less stressful for entertaining!

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Why Shop Hale Groves for Honeybells

When Honeybell season arrives each year, citrus lovers wait eagerly for these special fruits. At Hale Groves, we’ve been delivering premium Florida citrus since 1947, including our famous Honeybells shipped straight from our groves to your door. Each Honeybell is hand-selected for exceptional sweetness and juiciness.

Pro tip: Order extra Honeybells when they’re in season! While they’re perfect for eating fresh, they’re also incredible in recipes like this elegant soufflé, fresh juices, marmalades, and baked goods.

Ready to try this impressive dessert? Shop our fresh Honeybells while they’re in season, and discover why these special citrus fruits have such a devoted following.