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Tangerine Souffle With Apricot Sauce

The.french.connection's picture
Ingredients
  Eggs 6 Large, separated
  Sugar 1 1⁄4 Cup (20 tbs) (Divided)
  Unflavored gelatin 2 Ounce (2 Envelopes, 1 Ounce Each)
  Salt 1⁄8 Teaspoon
  Grated florida tangerine peel 2 Tablespoon
  Tangerine juice 1 1⁄2 Cup (24 tbs) (5 To 6 Tangerines)
  Heavy cream 2 Cup (32 tbs)
  Florida tangerines 3 , peeled, sectioned, and seeded (Gently Remove Peel, Reserve For Later Use)
  Apricot sauce 2 Tablespoon
  Candied tangerine peel 1 Tablespoon
Directions

Fold a 30-inch piece of waxed paper in half length wise.
Tape securely around a 2-quart souffle dish forming a collar 3 inches above the rim of the dish.
Beat egg yolks lightly.
In top of double boiler, mix 3/4 cup sugar, gelatin, salt, and grated tangerine peel.
Stir in beaten egg yolks and tangerine juice.
Set top of double boiler over simmering water.
Cook, stirring constantly, until mixture is slightly thickened, about 10 minutes.
Chill until mixture mounds slightly when dropped from a spoon.
In large mixing bowl, beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar; beat until stiff, glossy peaks form.
Fold intotangerine mixture.
Whip cream until soft peaks form.
Fold gently into tangerine mixture.
Spoon one-third tangerine mixture into souffle dish._ Arrange sections from 1 tangerine over souffle.
Repeat.
Top with souffle mixture.
Refrigerate 3 to 4 hours until set.' Garnish with remaining tangerine sections, Apricot Sauce, and Candied Tangerine Peel.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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