Tangerine Soufflé

Tangerine Soufflé

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

Prep Time



Total Time






cup sugar
cup water
cup tangerine juice
teaspoon salt
envelopes unflavored gelatin
egg yolks
tablespoon grated tangerine peel
Egg white powder plus water to equal 4 egg whites
cup sugar
cup whipping cream
Prickly Pear Sauce
prickly pears, peeled, cut into about 1-inch pieces
tablespoons honey
teaspoon cornstarch
teaspoon grated tangerine peel, if desired
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
The fruit for the sauce is the prickly pear, the egg-sized fruit from the cactus of the same name.
Be sure to wear gloves when peeling the prickly pears to avoid the prickles, although this fruit is often sold with the prickles removed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 70 ),
  • Total Fat 8 g
    • (Saturated Fat 4 g,),
  • Cholesterol 80 mg;
  • Sodium 85 mg;
  • Total Carbohydrate 37 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    • 2 Starch;
    • 1/2 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.