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Tangerine Soufflé with Citrus Coulis

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Tangerine Soufflé with Citrus Coulis

Tangerine Soufflé with Citrus Coulis

amanda

Equipment

  • - Electric Mixer (for whipping egg whites): KitchenAid 600-Watt Professional Stand Mixer with Prep Mode

  • - Silicone Baking Mat for Nonstick Surface: Williams Naturally Nonstick Silicone Baking Mat

  • - Chef's Knife: Wüsthof Classic Chef’s Knife Set (with 4 pieces)

  • - Stainless Steel Mixing Bowls: All-Clad Stainless Steel 1 Quart Glass Bowl Set

  • - Citrus Juicer: Microplane Citrus Juicer and Grater

  • - High-Speed Blender: Ninja BL68SB Vertical Blender (for making coulis from citrus peels)

  • - Silicone Spatula: OXO Good Grips Stainless Steel 2.5-Inch Spatula

  • - Sieve or Fine Mesh Strainer: OXO Good Grips Precision Flake Sieves Set, Small & Medium (10 and 8-inch)

  • - Ramekins: Cake Rings (perfect for individual soufflés)

  • - Tangerine or Oranges: for making the coulis and zesting

Ingredients

  • 6 tangerines, peeled

  • 1/4 cup fresh tangerine juice

  • 3 tablespoons sugar

  • 1 tablespoon (or more) fresh lemon juice

  • Unsalted butter (for dish)

  • 5 tablespoons plus 1/2 cup sugar, divided

  • 3/4 cup fresh tangerine juice, divided

  • 1 tablespoon plus 2 teaspoons cornstarch

  • 2 teaspoons finely grated tangerine zest

  • 1 teaspoon fresh lemon juice

  • 6 large egg whites, room temperature

  • 1/4 teaspoon cream of tartar

  • 4 large egg yolks, room temperature

  • Powdered sugar

  • A 2-quart soufflé dish

Instructions

1

Instruction 1

Purée tangerines, tangerine juice, sugar, and 1 tablespoon lemon juice in a blender until smooth. Pour through a strainer set over a medium bowl. Add more lemon juice to taste, if desired. Chill to thicken slightly, about 1 hour or up to 1 day.
2

Instruction 2

Preheat oven to 400°F. Butter soufflé dish; coat with 2 tablespoons sugar and set aside. Stir 2 tablespoons tangerine juice and cornstarch in a small bowl. Bring 1/2 cup tangerine juice, 3 tablespoons sugar, and zest to boil in a small saucepan, stirring until sugar dissolves. Add cornstarch mixture and whisk constantly until thickened, about 1 minute. Transfer to a large bowl; whisk in lemon juice and remaining 2 tablespoons tangerine juice. Let tangerine mixture cool.
3

Instruction 3

Meanwhile, place egg whites with cream of tartar in another large bowl. Using an electric mixer with clean, dry beaters, beat on medium speed until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue over medium-high speed until firm, glossy peaks form.
4

Instruction 4

Using an electric mixer, beat cooled tangerine mixture with egg yolks in another large bowl until light and pale yellow, about 3 minutes. Gently stir in 1/2 cup meringue, then carefully fold in remaining meringue. Transfer mixture to prepared soufflé dish. Smooth top, if desired.
5

Instruction 5

Place soufflé in oven; reduce temperature to 375°F. Bake until set around edges but still slightly wobbly in center, about 40 minutes.
6

Instruction 6

Dust with powdered sugar and serve immediately. Scoop onto plates and drizzle with citrus coulis, passing any remaining coulis alongside.
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