Neiman Marcuss Lemonorange Soufflé Recipes

NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE

Steps:

• 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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LEMON SOUFFLÉ

Steps:

• Preheat oven to 425.
• Separate eggs carefully; if there is the tiniest bit of yolk in the whites, they will not beat properly so be sure to separate them cleanly and to put the whites into an extremely clean, dry bowl. You will need all of the whites but only 4 yolks. Eggs are easiest to separate when cold, but they are easier to beat at room temperature so do this step first to allow the yolks to warm up.
• Butter a 1½ -quart soufflé mold very well. Throw in a handful of sugar and shake the soufflé dish until it has a thin coating of sugar. Shake out excess. Set aside.
• Melt the butter in a large, heavy-bottomed pan. Add the flour and whisk until well blended. Slowly stir in milk. Cook, stirring, until the mixture has almost reached the boiling point and has become thick and smooth.
• Add lemon juice and sugar and cook for 2 minutes more. Remove from heat, add vanilla and cool slightly.
• Add 4 egg yolks, one at a time, beating to incorporate each one before adding the next. Add lemon rind, then return the pan to the stove and cook, stirring constantly, for 1 minute more over medium heat. Remove and let cool.
• Add a pinch of salt to the 6 egg whites and beat with a clean beater until they form soft peaks. Stir a quarter of the egg whites into the sauce, then carefully fold in the rest.
• Pour into the soufflé mold and set on the middle rack of the oven. Turn heat down to 400 and bake for 25 to 30 minutes or until the top is nicely browned and the soufflé has rise about 2 inches over the top of the dish.
• Serve immediately.

EASY CHOCOLATE AND ORANGE SOUFFLé

Steps:

• Preheat oven to 400.
• Butter a shallow 7 ½ cup ovenproof dish.
• pour the milk into a heavy saucepan, sprinkle over the semolina and brown sugar, then heat, stirring the mixture all the time, until boiling and thickened.
• Remove the pan from the heat; beat in the orange rind and juice, egg yolks and all but 1 tablespoon of the chocolate.
• Whisk the egg whites until stiff, but not dry.
• Then lightly fold the semolina mixture in three batches.
• Spoon the mixture into the dish and bake for about 30 minutes until just set in the center and risen.
• Sprinkle top with reserved chocolate and powdered sugar. Serve hot.

NAVEL ORANGE SOUFFLé

Steps:

• Preheat oven to 375 degrees. Butter 3 6-oz. ramekins and dust with granulated sugar.
• Cut the rind and pith from the oranges. Halve the oranges across the equator and take out any seeds, then cut into chunks and put them in a blender or food processor. Pulse until they're reduced to a smooth puree.
• Pour the puree into a small saucepan, stir in the sugar and saffron and bring to a boil over medium heat, stirring occasionally to avoid sticking. In a cup or small bowl, mix the cornstarch and water to create a slurry. Stir the cornstarch mixture into the orange-sugar mixture over high heat. When it begins to boil, reduce the heat and simmer for 5 minutes. Transfer to a nonreactive bowl and let cool to room temperature.
• Place the eggs whites and cream of tartar in a large bowl. Using an electric mixer, whip the egg whites at high speed until stiff peaks form. Gently fold in the orange mixture with a rubber spatula until blended (but don't stir too much to avoid losing the air in the egg whites).
• Fill each ramekin to the top with the souffle mixture and smooth flat with a spatula. Place the ramekins on a baking sheet and set them on the top rack in the oven. Bake for 10 to 15 minutes until the souffles have risen about 1/2 inch above the ramekins and are golden brown on top. Remove from oven and dust with confectioners' sugar. Serve immediately.

LEMON SOUFFLé

Steps:

• Butter a 2-quart soufflé or other deep baking dish. Sprinkle the dish with sugar, invert it, and tap to remove excess sugar. Set aside and heat the oven to 350 degrees. Whisk the egg yolks with 3/4 cup of the sugar until light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Beat in the flavorings and set aside.
• Beat the egg whites with the salt until they hold soft peaks; continue to beat, gradually adding the remaining 1/4 cup sugar, until they are very stiff but still glossy. Stir a good spoonful of them thoroughly into the egg yolk mixture to lighten it, then fold in the remaining whites, using a rubber spatula or your hand. Transfer to the prepared soufflé dish(es) and bake until the center is nearly set, 25 to 35 minutes (15 to 25 minutes for individual soufflés). Serve immediately.