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Tangerine Soufflé
Tangerine Soufflé
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Prep Time:
30 minutes
Total Time:
9 hours 10 minutes
Southwest-inspired tangerine-prickly pear soufflé - a global sensation!
Ingredients:
  • 3/4 cup sugar
  • 1 cup water
  • 3/4 cup tangerine juice
  • 1/4 teaspoon salt
  • 2 envelopes unflavored gelatin
  • 4 egg yolks
  • 1 tablespoon grated tangerine peel
  • Egg white powder plus water to equal 4 egg whites
  • 1/2 cup sugar
  • 1 cup whipping cream
  • 6 prickly pears, peeled, cut into about 1-inch pieces
  • 2 tablespoons honey
  • 1 teaspoon cornstarch
  • 1 teaspoon grated tangerine peel, if desired
Instructions:
  • Combine sugar, water, tangerine juice, salt, and gelatin in a 2-quart saucepan. In a small bowl, lightly beat egg yolks, then mix into the gelatin mixture. Heat over medium heat until boiling, stirring constantly, then boil and stir for 1 minute. Remove from heat and add tangerine peel. Chill for 20-30 minutes, stirring occasionally until the mixture thickens slightly. If needed, place the pan in hot water and stir until desired consistency is reached.
  • Create a 4-inch wide band of triple-thickness foil that is 2 inches longer than the circumference of the 6-cup soufflé dish. Wrap the dish by securing the foil band around the outside edge.
  • In a large bowl, whip egg white powder and water with an electric mixer on high speed until foamy. Gradually add 1/2 cup sugar while continuing to beat until mixture is stiff and glossy. Be sure not to underbeat. Gently fold gelatin mixture into the fluffy egg whites.
  • In a cool, spacious bowl, whip the whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the egg white mixture, then transfer the mixture to a soufflé dish. Chill in the refrigerator for approximately 8 hours until it is set.
  • Place prickly pears in a food processor or blender and blend until smooth. Strain the mixture through a sieve to remove seeds. In a saucepan, combine the pears, honey, and cornstarch. Cook over medium heat stirring constantly, until thickened and boiling. Boil and stir for 1 minute. Add tangerine peel and let it cool.
  • Remove the foil band from the soufflé just before serving and enjoy with the sauce. Refrigerate any leftovers for later.

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