Melanie's Tangerine Soufflé
- 6 room temperature eggs, separated
- ½ tsp cream of tartar
- ¼ tsp salt
- ¾ cup granulated sugar (½ cup for egg yolks and ¼ cup for egg whites) plus extra for coating dish
- 2 tsp tangerine zest
- 1½ cup freshly-squeezed tangerine juice
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1 Tbs confectioners' sugar
(See Preparation Tips for Soufflés. ) Adjust a shelf in the oven to a lower position. Heat oven to 350ºF.
Place egg whites, cream of tartar, and salt in a medium-sized bowl and set aside.
Coat four 10 oz soufflé dishes with softened butter. Add a tablespoon or so of sugar to the dish, shaking to coat sides and bottom evenly. Tap out excess sugar. Place soufflé dishes in freezer until ready to use.
Place 1½ cup of juice in large flat pan and reduce to ¾ cup
In a small saucepan, melt butter over medium heat. Whisk in flour, then gradually whisk in reduced tangerine juice. Boil for 3 minutes and remove from heat.
Beat egg yolks in a large bowl until light in color, about 3 minutes. Beat in ½ cup of the sugar until fluffy, about 2 minutes. Whisk in tangerine zest.
Add a spoonful of the warm butter, flour, tangerine juice mixture to the egg mixture a little at a time to temper the eggs. Once eggs are tempered (warm), stir in the remaining juice mixture.
With clean beaters, beat egg whites, cream of tartar, and salt mixture until foamy. Beat in remaining ¼ cup of sugar until medium-stiff peaks form. Do not over beat!
Fold half of the whites into the yolk mixture just until combined. Then fold in remaining whites. Pour into prepared dish.
Bake at 350ºF for about 20 to 25 minutes or until soufflé is puffed and brown. (Do not open oven door.) Dust top with confectioners' sugar and serve immediately. Serves 4.