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Recipe Summary
Yield: Makes 6 individual souffles
Ingredients
Ingredient Checklist
2 cups freshly squeezed orange juice (from about 7 oranges)
1 1/2 cups sugar
1 pound (about 3) tangerines, peeled, quartered, and seeded
3 tablespoons Grand Marnier
Unsalted butter, for ramekins
6 large egg whites
Orange-Strawberry Sauce
Gallery
Recipe Summary
Yield: Makes 6 individual souffles
Gallery
Recipe Summary
Yield: Makes 6 individual souffles
Recipe Summary
Yield: Makes 6 individual souffles
Yield: Makes 6 individual souffles
Makes 6 individual souffles
Ingredients
Ingredients
- 2 cups freshly squeezed orange juice (from about 7 oranges)
- 1 1/2 cups sugar
- 1 pound (about 3) tangerines, peeled, quartered, and seeded
- 3 tablespoons Grand Marnier
- Unsalted butter, for ramekins
- 6 large egg whites
- Orange-Strawberry Sauce
Directions
In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.
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All Reviews for Whole Tangerine Souffle with Anne Willan
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Reviews:
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All Reviews for Whole Tangerine Souffle with Anne Willan
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
