Tangerine Souffle With Mandarin Sauce
|Milk||1 1⁄2 Cup (24 tbs), scalded|
|Cream cheese||3 Ounce, cut into 1/2 inch cubes (At Room Temperature)|
|Grated tangerine peel||1 Tablespoon|
|Unflavored gelatin||1 1⁄2 Tablespoon, softened in 1/2 cup mandarin napoleon / tangerine liqueur (1 1/2 Envelopes)|
|Frozen tangerine concentrate||8 Ounce, frozen|
|Fresh lemon juice||1 Tablespoon|
|Whipping cream||1 Cup (16 tbs), well chilled|
|Egg whites||4 Large (Extra Large Size)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cream of tartar||1 Pinch|
|Egg yolks||3 Large (Extra Large / 2 Jumbo Size)|
|Mandarin napoleon||4 Tablespoon (1/4 Cup, Tangerine Liqueur)|
|Whipping cream||1⁄2 Cup (8 tbs)|
For souffle: Prepare eight to ten 2 1/2 x 1 1/2-inch souffle dishes by cutting strip of foil long enough to wrap around each dish with some overlap.
Fold in half lengthwise.
Generously butter 1 side and sprinkle with sugar.
Wrap around dishes, buttered side in, letting foil extend 2 inches above rims.
Secure with string.
Beat egg yolks in large bowl of electric mixer at medium speed.
With mixer running, gradually add milk in slow steady stream, beating constantly until well blended.
Add cream cheese and grated tangerine peel and beat until smooth.
Transfer mixture to double boiler set over simmering water.
Add sugar and salt and whisk until mixture thickens and coats spoon.
Remove from heat.
Add gelatin mixture and stir until dissolved.
Mix in tangerine concentrate and lemon juice.
Chill until mixture begins to set.
Meanwhile, whip 1 cup cream in small bowl of electric mixer until soft peaks hold their shape.
Beat egg whites in large bowl of electric mixer at low speed just until foam appears around edge of bowl.
Gradually increase speed of mixer and slowly add sugar, beating until whites are nearly stiff.
Add salt and cream of tartar and beat until whites are stiff but not dry.
Whisk chilled tangerine mixture until smooth, then gently fold in whipped cream.
Fold in 1/4 of egg whites, blending well.
Add remaining whites, folding until completely incorporated.
Spoon evenly into prepared souffle dishes.
Chill until set, 4 to 6 hours.
For sauce: Combine egg yolks and sugar in top of double boiler set over boiling water and whisk until thick and lemon colored.
Remove from heat.
Stir in 2 tablespoons tangerine liqueur.
Immediately set saucepan in bowl of ice water to cool, then refrigerate until well chilled.
Beat whipping cream in chilled bowl just until thickened.
Gently fold whipped cream into egg mixture.
Stir in remaining 2 tablespoons liqueur.