You may also like
Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 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
Method
- 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 400F.
- Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks form; refrigerate.
- Butter ten 2/3-cup souffle 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.
