Tangerine Souffle With Apricot Sauce

Course : Desserts
Serves: 1
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Ingredients:

---SOUFFLE:
6 Large eggs separated
1 1/4 Cups Sugar (divided)
2 packages Unflavored gelatin
1/8 Teaspoon Salt
2 Tablespoons Tangerine peel -- grated
1 1/2 Cups tangerine juice (5-6 tangerines)
2 Cups Heavy Cream
3 medium tangerines peeled, sectioned and seeded (gently remove peel, reserve for later use)
---APRICOT SAUCE:
1 Can drained Apricot Halves (1 pound)
1/2 Cup tangerine juice (2-3 fresh)
2 Teaspoons Sugar
----CANDIED TANGERINE PEEL
3 medium Reserved peel from the 3 Hale tangerines
1/4 Cup water
1 cup Sugar (divided)
 

Preparation / Directions:

1. Fold a 30-inch piece of wax paper in half lengthwise. Tape securely around a 2-quart souffle dish forming a collar 3 inches above the rim of the dish. 2. Beat egg yolks lightly. In top of double boiler, mix 3/4 cup sugar, gelatin, salt and grated tangerine peel. Stir in beaten egg yolks and tangerine juice. Set top of double boiler over simmering water. Cook, stirring constantly, until mixture is slightly thickened, about 10 minutes. Chill until mixture mounds slightly when dropped from a spoon. 3. In large mixing bowl, beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar; beat until stiff, glossy peaks form. Fold into tangerine mixture. 4. Whip cream until soft peaks form. Fold gently into tangerine mixture. Spoon 1/3 tangerine into souffle dish. Arrange sections from 1 tangerine over souffle. Repeat. Top with souffle mixture. Refrigerate 3 to 4 hours until set. 5. *Combine all the Apricot Sauce ingredients in electric blender. Process until smooth. Chill. 6. **With a sharp knife gently scrape white membrane from peel. Cut peel lengthwise into thin strips. In small saucepan, bring water and 1/2 cup sugar to boiling; stir until sugar is dissolved. Add peel, simmer over medium heat 5 minutes, stirring frequently. Turn peel itno a strainer, drain throughly. Cool on wax paper. Roll peel in 1/2 cup sugar. 7. Garnish with remaining tangerine sections and **Candied Tangerine peel. Serve with Apricot Sauce*.

 

Nutritional Information:

2432 Calories (kcal); 177g Total Fat; (63% calories from fat); 25g Protein; 204g Carbohydrate; 653mg Cholesterol; 882mg Sodium


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