Tangerine Soufflé With Citrus Coulis Recipes

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TANGERINE SOUFFLES



Tangerine Souffles image

Categories     Fruit Juice     Liqueur     Milk/Cream     Egg     Dessert     Bake     Low Sodium     Spring     Tangerine     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled tangerines (about 5 small), quartered, seeded
2 cups chilled whipping cream
2 tablespoons Grand Marnier
6 large egg whites

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.

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