Tangerine Souffle With Apricot Sauce
|Eggs||6 Large, separated|
|Sugar||1 1⁄4 Cup (20 tbs) (Divided)|
|Unflavored gelatin||2 Ounce (2 Envelopes, 1 Ounce Each)|
|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|
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.
Top with souffle mixture.
Refrigerate 3 to 4 hours until set.' Garnish with remaining tangerine sections, Apricot Sauce, and Candied Tangerine Peel.