Whole Tangerine Souffle With Anne Willan Recipes

TANGERINE SOUFFLé WITH CITRUS COULIS

Steps:

• For citrus coulis:
• Purée tangerines, tangerine juice, sugar, and 1 tablespoon lemon juice in a blender until smooth. Pour through a strainer set over a medium bowl. Add more lemon juice to taste, if desired. Chill to thicken slightly, about 1 hour or up to 1 day.
• For soufflé:
• Preheat oven to 400°F. Butter soufflé dish; coat with 2 tablespoons sugar and set aside. Stir 2 tablespoons tangerine juice and cornstarch in a small bowl. Bring 1/2 cup tangerine juice, 3 tablespoons sugar, and zest to boil in a small saucepan, stirring until sugar dissolves. Add cornstarch mixture and whisk constantly until thickened, about 1 minute. Transfer to a large bowl; whisk in lemon juice and remaining 2 tablespoons tangerine juice. Let tangerine mixture cool.
• Meanwhile, place egg whites with cream of tartar in another large bowl. Using an electric mixer with clean, dry beaters, beat on medium speed until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue over medium-high speed until firm, glossy peaks form.
• Using an electric mixer, beat cooled tangerine mixture with egg yolks in another large bowl until light and pale yellow, about 3 minutes. Gently stir in 1/2 cup meringue, then carefully fold in remaining meringue. Transfer mixture to prepared soufflé dish. Smooth top, if desired.
• Place soufflé in oven; reduce temperature to 375°F. Bake until set around edges but still slightly wobbly in center, about 40 minutes.
• Dust with powdered sugar and serve immediately. Scoop onto plates and drizzle with citrus coulis, passing any remaining coulis alongside.

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN

Steps:

• In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
• Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
• Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN

Steps:

• In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
• Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
• Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

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.

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.