Prep 20 mins
Cook 40 mins
Tangerine Souffle..... it just sound wonderful as it drips off the lips... say it aloud! Tangerine Souffle. Lucky for us, souffles are very easy to make and pretty food proof. The ingredients are few and the dessert is impressive!!!! I would add some Grand Marnier! 6 one-cup ramekins could be used for this recipe as well.
- 177.44 ml granulated sugar, plus extra for coating dish
- 6 eggs, separated
- 2.46 ml cream of tartar
- 2.46 ml salt
- 4 medium tangerines
- 29.58 ml unsalted butter
- 29.58 ml all-purpose flour
- 14.79 ml confectioners' sugar
- Adjust a shelf in your oven to one of the lower positions. Heat oven to 350°F.
- Lightly coat a 6 cup souffle dish with nonstick cooking spray. Add a tbsp or so of sugar to the dish, shaking to coat sides and bottom evenly; tap out excess.
- Place egg whites, cream of tartar and salt in a medium-size bowl.
- Zest 2 tsp of the peel from the tangerines. Juice all of the fruit for 3/4 cup.
- In a small saucepan, melt butter over medium-high heat. Whisk in flour, then gradually whisk in juice and bring to a boil. Boil 3 minutes; remove from heat. Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest and a spoonful of the thickened juice. Stir in remaining thickened juice from saucepan.
- With clean beaters, beat whites until foamy. Beat in remaining 1/4 cup sugar until medium-stiff peaks form. Fold half of the whites into the yolk mixture just until combined, then fold in remaining whites. Scrape into prepared dish.
- Bake at 350° for about 40 minutes, or until souffle is puffed and browned (do not open oven door). Dust top with confectioners’ sugar and serve.