tangerine souffles
 
what's the secret to a good souffle? beating the egg whites with the 
sugar until they are stiff and still very shiny, then folding them into 
the flavor base carefully in two or three additions so that the whites 
do not deflate. this dessert has an intense tangerine flavor, which 
comes from using the entire fruit, except for its seeds, of course. any 
leftover tangerine syrup can be added to sparkling wine to make a 
mimosa with a twist. 
 
2 cup  orange juice
1-1/2 cup  plus 2 tablespoons sugar
1 lb.  unpeeled tangerines (about 5 small), quartered, seeded
2 cup  chilled whipping cream
2 Tbsp  grand marnier
 
6 large  egg whites
 
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 souffle 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. 
 
makes 10 servings. 
 
 
 
 
(ID: 73505) Mirror: rec.food.recipes: Sat, Sep 3, 2005


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