Cold Mandarin Pineapple Souffle
|Canned mandarin oranges||16 Ounce, drained (Reserve 6 Segments)|
|Canned unsweetened crushed pineapple||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1⁄4 Ounce (1 Envelope)|
|Water||1⁄2 Cup (8 tbs)|
|Egg whites||2 (At Room Temperature)|
In food processor or blender bowl, process oranges, pineapple and vanilla until pureed.
Place 1/2 cup puree in small mixing bowl.
Sprinkle gelatine over puree in bowl.
Let stand for 2 minutes to soften.
Reserve remaining puree.
Place water in 1-cup measure.
Microwave at High for 45 seconds to 1 1/4 minutes, or until water boils.
Add to gelatine mixture.
Stir until gelatine dissolves.
Stir in reserved puree.
Chill until slightly thickened.
To "quick-set," place in freezer for 15 to 20 minutes, stirring 2 or 3 times.
In medium mixing bowl, beat egg whites at high speed of electric mixture until foamy.
Beat in sugar, 1 tablespoon at a time, until stiff peaks form.
Fold fruit mixture into egg whites.
Spoon into six individual dishes.
Garnish with reserved orange segments.
Chill for at least 2 hours, or until set.
Refrigerate for no longer than 2 days.