Tangerine Soufflé With Citrus Coulis
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
57
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
5 tbsp
Sugar (divided)1 tsp
Lemon Juice (fresh)1 tbsp
Cornstarch6 large
Egg White (room temperature)1 tsp
Cream Of Tartar4 large
Egg Yolk (room temperature)Directions:
1
For citrus coulis: Purée tangerines, tangerine juice, sugar, and 1 tablespoon lemon juice in a blender until smooth
2
Pour through a strainer set over a medium bowl
3
Add more lemon juice to taste, if desired
4
Chill to thicken slightly, about 1 hour or up to 1 day
5
Purée tangerines, tangerine juice, sugar, and 1 tablespoon lemon juice in a blender until smooth
6
Pour through a strainer set over a medium bowl
7
Add more lemon juice to taste, if desired
8
Chill to thicken slightly, about 1 hour or up to 1 day
9
For soufflé: Preheat oven to 400°F
10
Butter soufflé dish; coat with 2 tablespoons sugar and set aside
11
Stir 2 tablespoons tangerine juice and cornstarch in a small bowl
12
Bring 1/2 cup tangerine juice, 3 tablespoons sugar, and zest to boil in a small saucepan, stirring until sugar dissolves
13
Add cornstarch mixture and whisk constantly until thickened, about 1 minute
14
Transfer to a large bowl; whisk in lemon juice and remaining 2 tablespoons tangerine juice
15
Let tangerine mixture cool
16
Meanwhile, place egg whites with cream of tartar in another large bowl
17
Using an electric mixer with clean, dry beaters, beat on medium speed until soft peaks form
18
With machine running, gradually add remaining 1/2 cup sugar by tablespoonfuls, beating to blend between additions
19
Continue beating meringue over medium-high speed until firm, glossy peaks form
20
Using an electric mixer, beat cooled tangerine mixture with egg yolks in another large bowl until light and pale yellow, about 3 minutes
21
Gently stir in 1/2 cup meringue, then carefully fold in remaining meringue
22
Transfer mixture to prepared soufflé dish
23
Smooth top, if desired
24
Place soufflé in oven; reduce temperature to 375°F
25
Bake until set around edges but still slightly wobbly in center, about 40 minutes
26
Dust with powdered sugar and serve immediately
27
Scoop onto plates and drizzle with citrus coulis, passing any remaining coulis alongside
28
Preheat oven to 400°F
29
Butter soufflé dish; coat with 2 tablespoons sugar and set aside
30
Stir 2 tablespoons tangerine juice and cornstarch in a small bowl
31
Bring 1/2 cup tangerine juice, 3 tablespoons sugar, and zest to boil in a small saucepan, stirring until sugar dissolves
32
Add cornstarch mixture and whisk constantly until thickened, about 1 minute
33
Transfer to a large bowl; whisk in lemon juice and remaining 2 tablespoons tangerine juice
34
Let tangerine mixture cool
35
Meanwhile, place egg whites with cream of tartar in another large bowl
36
Using an electric mixer with clean, dry beaters, beat on medium speed until soft peaks form
37
With machine running, gradually add remaining 1/2 cup sugar by tablespoonfuls, beating to blend between additions
38
Continue beating meringue over medium-high speed until firm, glossy peaks form
39
Using an electric mixer, beat cooled tangerine mixture with egg yolks in another large bowl until light and pale yellow, about 3 minutes
40
Gently stir in 1/2 cup meringue, then carefully fold in remaining meringue
41
Transfer mixture to prepared soufflé dish
42
Smooth top, if desired
43
Place soufflé in oven; reduce temperature to 375°F
44
Bake until set around edges but still slightly wobbly in center, about 40 minutes
45
Dust with powdered sugar and serve immediately
46
Scoop onto plates and drizzle with citrus coulis, passing any remaining coulis alongside