Tangerine Semifreddo Frozen Tangerine Souffle Recipes

TANGERINE CHOCOLATE SEMIFREDDO

Steps:

• In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE

Steps:

• For brittle:
• Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.
• Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
• For semifreddo:
• Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
• Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
• Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce:
• Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
• Ingredient tip:
• Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.

TANGERINE SOUFFLES

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with superfine sugar. Place on a rimmed baking sheet.
• Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup superfine sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
• Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Remove from heat; whisk in zest and juice. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
• In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons superfine sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
• Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 15 to 16 minutes. Serve immediately, dusted with confectioners' sugar and with creme fraiche alongside.

FROZEN TANGERINE MARGARITAS

Steps:

• Combine tequila, orange liqueur, tangerine juice, lime juice, and ice, all to taste, in a blender and blend until smooth. Line rims of glasses with salt, if desired. Divide margaritas among glasses, and serve. To serve margaritas straight up, combine all ingredients, except salt, in a shaker. Strain into glasses and serve.

TANGERINE-SERRANO FROZEN TREATS

Steps:

• Place 3 cups of the tangerine juice in a medium nonreactive pan over high heat and bring to a boil. Make a few slits in 2 serranos and add them to the juice. Continue cooking until thickened and reduced to about 1 cup. Remove the serranos and discard. While the mixture is still hot, begin adding the sugar until slightly sweet. Stir until the sugar totally dissolves.
• Transfer the thickened juice to a large bowl. Stir in 2 to 3 cups tangerine juice, zest of 2 tangerines, 2 to 3 sliced serranos, 2 to 3 tablespoons corn syrup. Allow to steep overnight, refrigerated.
• Strain and pour into ice pop molds. Freeze until frozen.

TANGERINE SOUFFLé

Steps:

• In 2-quart saucepan, mix 3/4 cup sugar, the water, tangerine juice, salt and gelatin. In small bowl, beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; boil and stir 1 minute. Remove from heat. Stir in 1 tablespoon tangerine peel. Refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is proper consistency.)
• Make 4-inch band of triple-thickness foil 2 inches longer than the circumference of 6-cup soufflé dish. Extend dish by securing band around outside edge.
• In large bowl, beat egg white powder and water with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites.
• In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold whipped cream into egg white mixture. Carefully turn into soufflé dish. Refrigerate about 8 hours or until set.
• In food processor or blender, place prickly pears. Cover and process until smooth. Press through sieve to remove seeds. In 1-quart saucepan, mix pears, honey and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 1 teaspoon tangerine peel; cool.
• Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.
• YIELD 6 servings
• NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.

TANGERINE SOUFFLES

Steps:

• Bring orange juice, 1 cup sugar and tangerines to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Cover pan, reduce heat to medium-low and simmer until tangerines are very tender, about 35 minutes. Strain mixture through sieve set over medium bowl, pressing firmly on fruit. Transfer fruit to processor; puree until tangerine peel is finely chopped. Return puree to saucepan; mix in 1/2 cup strained syrup, reserving remaining syrup for another use. (Puree can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks form; refrigerate. Butter ten 2/3-cup soufflé dishes or ramekins; dust with sugar and arrange on baking sheet. Stir tangerine puree over low heat until warm; set aside.
• {Step One} Beat egg whites in another large bowl until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until egg whites are stiff and glossy. {Step Two} Fold 1/4 of whites into warm tangerine puree in saucepan. Fold tangerine mixture into remaining whites in bowl. Divide mixture among prepared dishes.
• Bake until puffed and brown, about 16 minutes. Serve with whipped cream.

FENNEL-TANGERINE SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add fennel and onion; cook and stir until softened, 5 to 10 minutes. Pour in vegetable broth; add star anise pods. Cook until fennel and onion are tender, about 10 minutes.
• Pour white wine into the saucepan. Reduce heat to low; simmer until wine is heated through, about 5 minutes. Remove soup from heat. Discard star anise pods.
• Pour tangerine juice from the can into the saucepan. Puree soup with an immersion blender until smooth. Season with salt and pepper. Stir in tangerine sections.
• Ladle soup into 4 serving bowls. Top each bowl with 1 tablespoon sour cream.