Neiman Marcus' Mandarin Orange Souffle

Recipe by Metlantis
READY IN: 4hrs 15mins




  • Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
  • Seat aside to let the gelatin soften.
  • Prepare and ice bath in a large bowl.
  • Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
  • Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
  • Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
  • Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
  • While the custard is cooking, stir it occasionally.
  • Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
  • With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
  • Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
  • Place the molds on a cookie sheet and cover with plastic wrap.
  • Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
  • Carefully unmold.
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