Tangerine Semifreddo Frozen Tangerine Souffle Food

TANGERINE CHOCOLATE SEMIFREDDO

Steps:

• In top of a double boiler or metal bowl over simmering water, combine egg yolks, 1/2 cup sugar, tangerine zest, juice and salt. Beat on medium speed until mixture is thick, frothy and holds a ribbon and a thermometer reads 160°. Remove from heat; whisk in melted chocolate and vanilla. Quickly transfer to a bowl; place in ice water and refrigerate 15 minutes or until completely cool, stirring occasionally., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into cooled chocolate mixture. Pour into six freezer-safe dessert glasses or dishes. Freeze until firm, 4 hours or overnight., Just before serving, top with sweetened whipped cream and dust with cocoa. Serve immediately.

TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE

Steps:

• For brittle:
• Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.
• Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
• For semifreddo:
• Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
• Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
• Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For sauce:
• Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
• Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
• Ingredient tip:
• Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.

TANGERINE SOUFFLé

Steps:

• 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.)
• 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.
• 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.
• 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.
• 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.
• Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.

TANGERINE SEMIFREDDO (FROZEN TANGERINE SOUFFLE)

Steps:

• To form a collar, cut a sheet of waxed paper, aluminum foil or parchment that's long enough to fit around a 1qt souffle dish. Fold it in quarters lengthwise to make a ribbon about 3" wide. Wrap the collar around the top of the souffle, and tape the ends together. The collar should extend about 2" above the rim of the dish; secure with tape and/or a rubber band, and place in the freezer to chill.
• Zest the tangerines with a fine grater/microplane to make about 1t zest (or more to taste) and juice the tangerines, until you have 1/2c of juice. In a small saucepan, combine the zest and juice, and warm over low heat. Add gelatin and stir until it dissolves, then add vanilla extract. Place the saucepan in a bowl of cold water until the mixture thickens into a jelly (or place in a bowl of ice water if your kitchen is warm, or if you live in a hot climate). Set aside.
• Bring a small stockpot of water to a simmer. Mix egg yolks & sugar in a medium metal or glass mixing bowl, and place over the simmering water (being careful not to let the bottom of the bowl touch the water). Immediately start whisking the egg yolks and continue until they are pale, and have approximately doubled in volume. You'll know the sugar has melted when you rub a little of the mixture between your fingers, and you don't feel any grit from the sugar.
• When the yolks have doubled in volume, whisk in the thickened, cooled tangerine juice, and continue whisking and scraping until the entire mixture has cooled further (a few minutes). It should be thick and sticky. Set aside.
• In a medium bowl, beat egg whites to stiff peaks; set aside (I stowed them in the fridge). In a large bowl, beat heavy cream to soft peaks; set aside. Spoon half of the egg whites into the cooled egg yolk mixture, and stir until its color becomes lighter. Add remaining egg whites to the large bowl of whipped cream, and add the tangerine mixture on top. Gently fold them all together to make a uniform mixture.
• Gently spoon the mixture into the chilled souffle dish. It should come about halfway up the paper collar, but if not, it will still taste and look good (my dish was slightly bigger, and it turned out great). Freeze until firm, about 4hrs. If you freeze it overnight, transfer it to the fridge for at least 1hr so it can soften before serving. However, ours froze for six hours, and 20 minutes in the fridge wasn't enough for it to thaw as much as we would have liked (so use your best judgement).
• When ready to serve, if desired, sprinkle with pistachios, and carefully remove the collar. Cut into sectons with a very sharp knife, and carefully remove with a small offset spatula.
• If you make this in advance and it will be in the freezer for more than 4hrs, once it freezes, cover it with plastic wrap and gently press the wrap against the surface of the dish.

TANGERINE SOUFFLES

Steps:

• 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 400°F. Beat cream, Grand Marnier and 2 tablespoons sugar in large bowl until stiff peaks form; refrigerate. Butter ten 2/3-cup soufflé 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.

FROZEN AMARETTO SOUFFLE

Steps:

• Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
• Fold in half lengthwise.
• Generously butter one side and sprinkle with sugar.
• Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
• Secure tightly with string.
• Add 1½ cups sugar, eggs and yolks to top of double boiler set over warm (not hot) water over low heat and stir constantly with whisk or rubber spat-ula until just warm, about 12 minutes.
• Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
• Blend in amaretto.
• Whip cream in another large bowl until soft peaks form.
• Gently fold cream into egg mixture, blending well.
• Pour souffle into prepared dish.
• Freeze until firm and set, at least 5 hours.
• To serve, let souffle soften in refrigerator 15 minutes.
• Spoon souffle onto individual plates.
• Garnish with fresh fruit and mint sprigs.

CREAM PUFF DESSERT

Steps:

• Bring water to a boil, add margarine, when melted, remove from heat.
• Add flour and stir to form a ball.
• With wooden spoon, add eggs, one at a time, and mix to shiny ball again, after each addition.
• Spread in 9x13 glass pan, grease with cooking spray first.
• Bake 30-35 minutes at 400 Degrees, this will puff up, and be out of shape, cool completely.
• With a mixer, add 3 1/2 cups cold milk to pudding, then add cream cheese, this may look lumpy, it's ok, don't beat it to death, but it will incorporate while setting.
• Spread into cooled crust, top with Cool Whip, as much as desired. Drizzle with chocolate syrup or chocolate shavings.
• Refrigerate

TANGERINE SOUFFLES

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with superfine sugar. Place on a rimmed baking sheet.
• Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup superfine sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
• Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Remove from heat; whisk in zest and juice. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
• In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons superfine sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
• Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 15 to 16 minutes. Serve immediately, dusted with confectioners' sugar and with creme fraiche alongside.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

TANGERINE SOUFFLé WITH CITRUS COULIS

Steps:

• For citrus coulis:
• Purée tangerines, tangerine juice, sugar, and 1 tablespoon lemon juice in a blender until smooth. Pour through a strainer set over a medium bowl. Add more lemon juice to taste, if desired. Chill to thicken slightly, about 1 hour or up to 1 day.
• For soufflé:
• Preheat oven to 400°F. Butter soufflé dish; coat with 2 tablespoons sugar and set aside. Stir 2 tablespoons tangerine juice and cornstarch in a small bowl. Bring 1/2 cup tangerine juice, 3 tablespoons sugar, and zest to boil in a small saucepan, stirring until sugar dissolves. Add cornstarch mixture and whisk constantly until thickened, about 1 minute. Transfer to a large bowl; whisk in lemon juice and remaining 2 tablespoons tangerine juice. Let tangerine mixture cool.
• Meanwhile, place egg whites with cream of tartar in another large bowl. Using an electric mixer with clean, dry beaters, beat on medium speed until soft peaks form. With machine running, gradually add remaining 1/2 cup sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue over medium-high speed until firm, glossy peaks form.
• Using an electric mixer, beat cooled tangerine mixture with egg yolks in another large bowl until light and pale yellow, about 3 minutes. Gently stir in 1/2 cup meringue, then carefully fold in remaining meringue. Transfer mixture to prepared soufflé dish. Smooth top, if desired.
• Place soufflé in oven; reduce temperature to 375°F. Bake until set around edges but still slightly wobbly in center, about 40 minutes.
• Dust with powdered sugar and serve immediately. Scoop onto plates and drizzle with citrus coulis, passing any remaining coulis alongside.