Neiman Marcus Mandarin Orange Souffle Food

NEIMAN MARCUS' MANDARIN ORANGE SOUFFLE

Neiman Marcus' Mandarin Orange Souffle image

Mother and I loved to dine at Neiman Marcus' Zodiac Rooms until just before here death - I would move from menu item to menu item through the years, but Mother always had the salad luncheon platter and never waivered - it may have changed over the years, tuna or shrimp or chicken salad, etc... but one thing that never was never altered was the Mandarin Orange Souffle - "the number one 'ladies lunch' item throughout the country. The "cooking time" here refers to cooling time - a lovely cool molded addition to any luncheon.

Provided by Metlantis

Categories Lunch/Snacks

Time 4h15m

Yield 6 Individual Souffles, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/4 cups orange juice (preferably from concentrate, thawed and diluted)
1 (1 tablespoon) envelope unflavored gelatin
1 cup sugar
2 large egg yolks
1 1/2 tablespoons fresh lemon juice
1 cup heavy cream
1/2 cup canned mandarin orange section (4-ounce can)

Steps:

Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
Seat aside to let the gelatin soften.
Prepare and ice bath in a large bowl.
Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
While the custard is cooking, stir it occasionally.
Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
Place the molds on a cookie sheet and cover with plastic wrap.
Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
Carefully unmold.
.

NEIMAN-MARCUS'S LEMON/ORANGE SOUFFLé

Neiman-Marcus's Lemon/Orange Soufflé image

Make and share this Neiman-Marcus's Lemon/Orange Soufflé recipe from Food.com.

Provided by Metlantis

Categories Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon unflavored gelatin
1 teaspoon unflavored gelatin
1/4 cup cold water
4 eggs, separated
1/2 cup lemon juice
1/4 teaspoon salt
1 cup sugar (divided use)
1 teaspoon grated lemon peel
1/4 teaspoon lemon extract
1 cup whipping cream
1 cup canned apricot halves

Steps:

Soften gelatin in cold water; set aside. Mix egg yolks, lemon juice, salt, and 1/2 cup sugar. Cook in double boiler until thickened. Stir in gelatin, lemon peel, and lemon extract.
Beat egg whites until soft peaks form. Gradually beat in rest of sugar, and beat until stiff. Whip the cream. Fold egg whites into custard as it begins to congeal, then fold in whipped cream.
Pour into custard cups and refrigerate. Unmold and serve with sauce of apricots pureed in the blender and sweetened to taste or pour into a 1 1/2-quart soufflé dish or mold. I like to put a collar of foil around a 1-quart soufflé dish, tie securely, then remove before bringing to the table.
.This can be served cold with any fruit and flavored whipped cream.
.Variation:.
For Orange Soufflé substitute 1/2 cup.
orange juice and 1 tablespoon grated orange peel for the lemon juice and lemon peel, and omit the lemon extract.

Nutrition Facts : Calories 352.3, Fat 18, SaturatedFat 10.2, Cholesterol 195.3, Sodium 163.8, Carbohydrate 43.5, Fiber 0.8, Sugar 40.4, Protein 6.6

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