|
|
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 Marnier unsalted butter, for ramekins
6 large egg whites Orange Strawberry Sauce (recipe follows)
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 coarse. Add Grand
Marnier, and process to combine. The purée should just hold its shape
without being sticky; if necessary, work in a little more juice. Transfer the
purée 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 purée 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 soufflé 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 soufflés 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.
ORANGE STRAWBERRY SAUCE 1 quart strawberries, cleaned,
hulled and sliced 1/4 cup Grand Marnier 4 tablespoons sugar, plus more if
necessary 3 tablespoons tangerine juice In a blender, purée
strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more
sugar, if desired. Chill before serving.
|