MENU
  • Print
    0
  • Save
    522
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Tangerine Soufflé

  • Prep 30 min
  • Total 9 hr 10 min
  • Servings 12

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

Ingredients

Soufflé

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

Prickly Pear Sauce

6
prickly pears, peeled, cut into about 1-inch pieces
2
tablespoons honey
1
teaspoon cornstarch
1
teaspoon grated tangerine peel, if desired

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
4 g
Cholesterol
80 mg
Sodium
85 mg
Potassium
175 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment