Tangerine Soufflé Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN



Whole Tangerine Souffle with Anne Willan image

Souffles are temperamental, answering a too-loud noise or an ill-timed peek into the oven with a quick, dispiriting transformation and a gooey mess clumped in the bottom of the dish. But a successful souffle -- light, airy, and flavorful, rising dramatically over the rim of its dish -- is a magnificent showpiece. This souffle recipe is adapted from Anne Willan's"From My Chateau Kitchen."

Provided by Martha Stewart

Yield Makes 6 individual souffles

Number Of Ingredients 7

2 cups freshly squeezed orange juice (from about 7 oranges)
1 1/2 cups sugar
1 pound (about 3) tangerines, peeled, quartered, and seeded
3 tablespoons Grand Marnier
Unsalted butter, for ramekins
6 large egg whites
Orange-Strawberry Sauce

Steps:

  • In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
  • Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
  • Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

TANGERINE SOUFFLES



Tangerine Souffles image

Categories     Fruit Juice     Liqueur     Milk/Cream     Egg     Dessert     Bake     Low Sodium     Spring     Tangerine     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled tangerines (about 5 small), quartered, seeded
2 cups chilled whipping cream
2 tablespoons Grand Marnier
6 large egg whites

Steps:

  • Bring orange juice, 1 cup sugar and tangerines to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Cover pan, reduce heat to medium-low and simmer until tangerines are very tender, about 35 minutes. Strain mixture through sieve set over medium bowl, pressing firmly on fruit. Transfer fruit to processor; puree until tangerine peel is finely chopped. Return puree to saucepan; mix in 1/2 cup strained syrup, reserving remaining syrup for another use. (Puree can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F. Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks form; refrigerate. Butter ten 2/3-cup soufflé dishes or ramekins; dust with sugar and arrange on baking sheet. Stir tangerine puree over low heat until warm; set aside.
  • {Step One} Beat egg whites in another large bowl until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until egg whites are stiff and glossy. {Step Two} Fold 1/4 of whites into warm tangerine puree in saucepan. Fold tangerine mixture into remaining whites in bowl. Divide mixture among prepared dishes.
  • Bake until puffed and brown, about 16 minutes. Serve with whipped cream.

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN



Whole Tangerine Souffle with Anne Willan image

We admit souffles are temperamental -- give yourself a pep talk before conquering this showpiece, from Anne Willan's "From My Chateau Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 6 individual souffles

Number Of Ingredients 7

2 cups freshly squeezed orange juice (from about 7 oranges)
1 1/2 cups sugar
1 pound (about 3) tangerines, peeled, quartered, and seeded
3 tablespoons Grand Marnier
Unsalted butter, for ramekins
6 large egg whites
Orange-Strawberry Sauce

Steps:

  • In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
  • Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
  • Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

TANGERINE SOUFFLé



Tangerine Soufflé image

Forget Paris! This tangerine-prickly pear soufflé‚ just went global and is alive and well in the Southwest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h10m

Yield 12

Number Of Ingredients 14

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

Steps:

  • In 2-quart saucepan, mix 3/4 cup sugar, the water, tangerine juice, salt and gelatin. In small bowl, beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; boil and stir 1 minute. Remove from heat. Stir in 1 tablespoon tangerine peel. Refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is proper consistency.)
  • Make 4-inch band of triple-thickness foil 2 inches longer than the circumference of 6-cup soufflé dish. Extend dish by securing band around outside edge.
  • In large bowl, beat egg white powder and water with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites.
  • In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff. Fold whipped cream into egg white mixture. Carefully turn into soufflé dish. Refrigerate about 8 hours or until set.
  • In food processor or blender, place prickly pears. Cover and process until smooth. Press through sieve to remove seeds. In 1-quart saucepan, mix pears, honey and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in 1 teaspoon tangerine peel; cool.
  • Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg

TANGERINE SEMIFREDDO (FROZEN TANGERINE SOUFFLE)



Tangerine Semifreddo (Frozen Tangerine Souffle) image

I made this for Christmas, and it was a refreshing, delicate dessert after a heavy meal of rib roast and mashed potatoes. It tasted a bit like a Creamsicle! I'll post it in the amounts I made it in, but I'd probably add more citrus zest next time. Also, we preferred this dessert when it had thawed a bit and the texture was smooth (and there were few ice crystals in it). ***Cook time includes 4 hours of freezer time.

Provided by TigerJo

Categories     Frozen Desserts

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 8

10 -16 ounces tangerines, fresh (enough to yield 1t fresh tangerine zest, and 1/2c juice)
1 (1/4 ounce) envelope unflavored gelatin
1/4 teaspoon vanilla extract
6 egg yolks, at room temperature
2/3 cup granulated sugar
5 egg whites, chilled
12 ounces heavy cream (whipping cream)
1/3 cup pistachios, chopped (optional)

Steps:

  • To form a collar, cut a sheet of waxed paper, aluminum foil or parchment that's long enough to fit around a 1qt souffle dish. Fold it in quarters lengthwise to make a ribbon about 3" wide. Wrap the collar around the top of the souffle, and tape the ends together. The collar should extend about 2" above the rim of the dish; secure with tape and/or a rubber band, and place in the freezer to chill.
  • Zest the tangerines with a fine grater/microplane to make about 1t zest (or more to taste) and juice the tangerines, until you have 1/2c of juice. In a small saucepan, combine the zest and juice, and warm over low heat. Add gelatin and stir until it dissolves, then add vanilla extract. Place the saucepan in a bowl of cold water until the mixture thickens into a jelly (or place in a bowl of ice water if your kitchen is warm, or if you live in a hot climate). Set aside.
  • Bring a small stockpot of water to a simmer. Mix egg yolks & sugar in a medium metal or glass mixing bowl, and place over the simmering water (being careful not to let the bottom of the bowl touch the water). Immediately start whisking the egg yolks and continue until they are pale, and have approximately doubled in volume. You'll know the sugar has melted when you rub a little of the mixture between your fingers, and you don't feel any grit from the sugar.
  • When the yolks have doubled in volume, whisk in the thickened, cooled tangerine juice, and continue whisking and scraping until the entire mixture has cooled further (a few minutes). It should be thick and sticky. Set aside.
  • In a medium bowl, beat egg whites to stiff peaks; set aside (I stowed them in the fridge). In a large bowl, beat heavy cream to soft peaks; set aside. Spoon half of the egg whites into the cooled egg yolk mixture, and stir until its color becomes lighter. Add remaining egg whites to the large bowl of whipped cream, and add the tangerine mixture on top. Gently fold them all together to make a uniform mixture.
  • Gently spoon the mixture into the chilled souffle dish. It should come about halfway up the paper collar, but if not, it will still taste and look good (my dish was slightly bigger, and it turned out great). Freeze until firm, about 4hrs. If you freeze it overnight, transfer it to the fridge for at least 1hr so it can soften before serving. However, ours froze for six hours, and 20 minutes in the fridge wasn't enough for it to thaw as much as we would have liked (so use your best judgement).
  • When ready to serve, if desired, sprinkle with pistachios, and carefully remove the collar. Cut into sectons with a very sharp knife, and carefully remove with a small offset spatula.
  • If you make this in advance and it will be in the freezer for more than 4hrs, once it freezes, cover it with plastic wrap and gently press the wrap against the surface of the dish.

Nutrition Facts : Calories 288.7, Fat 19.7, SaturatedFat 11.4, Cholesterol 202.8, Sodium 59.2, Carbohydrate 23.3, Fiber 0.6, Sugar 20.7, Protein 6

People also searched

More about "tangerine soufflé recipes"

CHEF DE CUISINE: RECIPE: TANGERINE SOUFFLES, …
Web TANGERINE SOUFFLÉS. Makes 6 individual soufflés 2 cups freshly squeezed orange juice 1 1/2 cups sugar 3 tangerines, peeled, quartered and seeded 3 tablespoons Grand …
From chefdecuisine.com
See details


SOUFFLé RECIPES & MENU IDEAS | BON APPéTIT
Web The Loftiest Souffle. Here's a soufflé recipe by Michel Richard of Citronelle in Washington, D.C. that can stand up for itself. Whip the whites until firm, but stop before they get too …
From bonappetit.com
See details


FROZEN TANGERINE SOUFFLE RECIPE - LOS ANGELES TIMES
Web Dec 19, 2007 Frozen tangerine souffle Recipe - Los Angeles Times. Advertisement. Frozen tangerine souffle. 35 minutes. Serves 8 to 10. Print Recipe. By Russ Parsons. …
From latimes.com
See details


TANGERINE SOUFFLéS - CHEFDECUISINERECIPE FOR
Web Orange Strawberry Sauce (recipe follows) 1 quart strawberries, cleaned, hulled and sliced 1/4 cup Grand Marnier 4 tablespoons sugar, plus more if necessary 3 tablespoons tangerine juice ; Preparation. In a medium …
From chefdecuisine.com
See details


TANGERINE RECIPES & MENU IDEAS | BON APPéTIT
Web Tangerine Soufflé with Citrus Coulis. Easy. recipes. Grilled Fish with Tangerine and Marjoram. Why slap a whole fish on the grill? Because it tastes better, and this recipe …
From bonappetit.com
See details


‘TANGERINE SOUFFLES’ | AROUND ANNA'S TABLE
Web Feb 14, 2016 A stunning presentation and very elegant, these tangerine-flavored souffles should be served right from the oven with a dusting of confectioner’s sugar. This is a …
From aroundannastable.com
See details


TANGERINE SOUFFLE WITH APRICOT SAUCE RECIPE – THE GROVES
Web Whip cream until soft peaks form. Fold gently into tangerine mixture. Spoon 1/3 tangerine mixture into souffle dish. Arrange sections from 1 tangerine over souffle. Repeat. Top …
From halegroves.com
See details


TANGERINE SOUFFLéS RECIPE - THE CLASSY CHICS
Web Sep 8, 2016 This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to …
From twoclassychics.com
See details


TANGERINE SOUFFLéS | EPICURIANTIME.COM
Web By Chef de Cuisine. Serves: 6. If they like it, it serves 6 otherwise. Preparation time: 40 minutes. Cooking time: 12 minutes. Totaltime: 52 minutes. Ingredients. 2 cups freshly …
From epicuriantime.com
See details


CUISINE DE MICHELLE: TANGERINE SOUFFLé WITH CITRUS SAUCE
Web Feb 29, 2016 3. Heat oven to 400°F. Brush the soufflé dish with melted butter, then coat with 2 T. of sugar and set aside. 4. For the soufflé: whisk together 2 T. tangerine juice …
From cuisinedemichelle.com
See details


COLD TANGERINE SOUFFLE RECIPE - GROUP RECIPES
Web Souffle. 2 envelopes unflavored gelatin. 1 1/2 cup sugar, divided. 1/2 teaspoon salt. 1/4 teaspoon of ground ginger. 8 eggs separated. 1 1/3 cups of fresh tangerine juice (about …
From grouprecipes.com
See details


TANGERINE MANDARIN MOUSSE - NILOUFER'S KITCHEN
Web Apr 21, 2015 1 cup sugar. 1 cup orange juice, freshly squeezed. 1 lemon-juiced. 1 lime-juiced. ¼ tsp salt. 1 cup whipping cream – see tips. Bloom the gelatine by dissolving the packet in 1/4 cup of water and waiting 3-5 …
From nilouferskitchen.com
See details


LEIGHCREWS.COM | FROZEN TANGERINE SOUFFLE
Web Apr 2, 2015 Frozen Tangerine Souffle (Souffle’a la Mandarin Glace’) 1 ½ tsp unflavored gelatin; 3/4 c tangerine juice; 4 large egg whites; ⅔ cup granulated sugar; 1 cup heavy …
From leighcrews.com
See details


VANILLA CITRUS SOUFFLéS RECIPE - NYT COOKING
Web Feb 7, 2024 Prep Time. 10 minutes. Cook Time. 1 hour 20 minutes. Rating. 4 (168) Notes. Read 29 community notes. The friendliest dishes are oftentimes accused of being fussy or complicated. Soufflé has this...
From cooking.nytimes.com
See details


10 FRESH TANGERINE RECIPES - INSANELY GOOD
Web Jun 7, 2022 1. Tangerine Sauce. This flavorful sauce is the perfect accompaniment to any fish, but I particularly love it on baked salmon. The sweetness of the tangerines pairs …
From insanelygoodrecipes.com
See details


TANGERINE SOUFFLE – RECIPE WISE
Web The Tangerine Souffle is a classic French dessert that is made from egg yolks, sugar, and tangerines. The dessert is light and airy and has an irresistible orange flavor that is sure …
From recipewise.net
See details


TANGERINE SOUFFLé WITH CITRUS COULIS RECIPE | BON APPéTIT
Web Sep 12, 2011 Preheat oven to 400°. Butter soufflé dish; coat with 2 Tbsp. sugar and set aside. Stir 2 Tbsp. tangerine juice and cornstarch in a small bowl. Bring 1/2 cup …
From bonappetit.com
See details


Related Search