Tangerine Soufflé With Citrus Coulis Food

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.

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.

TANGERINE SOUFFLé WITH CITRUS COULIS

Steps:

• PreparationFor 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.