Best 7 Tangerine Souffles Recipes

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**Indulge in a Delightful Culinary Journey with Tangerine Soufflés: A Symphony of Flavors and Textures**

Embark on a tantalizing adventure as we delve into the realm of tangerine soufflés, a culinary masterpiece that captivates the senses with its vibrant colors, delicate texture, and explosion of citrusy flavors. This collection of recipes offers a symphony of taste experiences, ranging from classic soufflés to innovative variations that incorporate unique ingredients and techniques. Whether you're a seasoned pastry chef or a home cook seeking a delightful treat, these recipes will guide you through the art of creating these ethereal confections. Prepare to be enchanted by the lightness and airiness of the soufflés, the burst of citrus that dances on your palate, and the versatility of this dish that can be enjoyed as a breakfast, dessert, or an elegant addition to your brunch menu. Let your taste buds embark on a delightful journey as you explore the various recipes, each offering a unique interpretation of this classic dish.

Let's cook with our recipes!

TANGERINE SOUFFLES



Tangerine Souffles image

Celebrate citrus season with individual dessert souffles made with tangerine juice and zest. Dust them with confectioners' sugar, and offer creme fraiche alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h15m

Yield Makes 6 individual souffles

Number Of Ingredients 11

Unsalted butter, room temperature, for ramekins
6 tablespoons superfine sugar, plus more for ramekins
1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
Pinch of coarse salt
3 large egg yolks, room temperature, plus 5 large egg whites, room temperature
1/4 cup all-purpose flour
2 teaspoons finely grated tangerine zest, plus 1/4 cup fresh tangerine juice (from 3 small tangerines)
Pinch of cream of tartar
Confectioners' sugar, for dusting
Lightly sweetened creme fraiche, for serving (optional)

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



Tangerine Soufflé image

Forget Paris! This tangerine-prickly pear soufflé‚ just went global and is alive and well in the Southwest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h10m

Yield 12

Number Of Ingredients 14

3/4 cup sugar
1 cup water
3/4 cup tangerine juice
1/4 teaspoon salt
2 envelopes unflavored gelatin
4 egg yolks
1 tablespoon grated tangerine peel
Egg white powder plus water to equal 4 egg whites
1/2 cup sugar
1 cup whipping cream
6 prickly pears, peeled, cut into about 1-inch pieces
2 tablespoons honey
1 teaspoon cornstarch
1 teaspoon grated tangerine peel, if desired

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.

Nutrition Facts : Calories 230, Carbohydrate 37 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg

TANGERINE SOUFFLES



Tangerine Souffles image

Categories     Fruit Juice     Liqueur     Milk/Cream     Egg     Dessert     Bake     Low Sodium     Spring     Tangerine     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled tangerines (about 5 small), quartered, seeded
2 cups chilled whipping cream
2 tablespoons Grand Marnier
6 large egg whites

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.

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN



Whole Tangerine Souffle with Anne Willan image

Souffles are temperamental, answering a too-loud noise or an ill-timed peek into the oven with a quick, dispiriting transformation and a gooey mess clumped in the bottom of the dish. But a successful souffle -- light, airy, and flavorful, rising dramatically over the rim of its dish -- is a magnificent showpiece. This souffle recipe is adapted from Anne Willan's"From My Chateau Kitchen."

Provided by Martha Stewart

Yield Makes 6 individual souffles

Number Of Ingredients 7

2 cups freshly squeezed orange juice (from about 7 oranges)
1 1/2 cups sugar
1 pound (about 3) tangerines, peeled, quartered, and seeded
3 tablespoons Grand Marnier
Unsalted butter, for ramekins
6 large egg whites
Orange-Strawberry Sauce

Steps:

  • In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
  • Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
  • Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

TANGERINE SOUFFLé WITH CITRUS COULIS



Tangerine Soufflé with Citrus Coulis image

Provided by Elizabeth Falkner

Categories     Blender     Mixer     Egg     Dessert     Bake     Fall     Tangerine     Ramekin     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

Citrus coulis:
6 tangerines, peeled
1/4 cup fresh tangerine juice
3 tablespoons sugar
1 tablespoon (or more) fresh lemon juice
Soufflé:
Unsalted butter (for dish)
5 tablespoons plus 1/2 cup sugar, divided
3/4 cup fresh tangerine juice, divided
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons finely grated tangerine zest
1 teaspoon fresh lemon juice
6 large egg whites, room temperature
1/4 teaspoon cream of tartar
4 large egg yolks, room temperature
Powdered sugar
Special Equipment
A 2-quart soufflé dish

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 SEMIFREDDO (FROZEN TANGERINE SOUFFLE)



Tangerine Semifreddo (Frozen Tangerine Souffle) image

I made this for Christmas, and it was a refreshing, delicate dessert after a heavy meal of rib roast and mashed potatoes. It tasted a bit like a Creamsicle! I'll post it in the amounts I made it in, but I'd probably add more citrus zest next time. Also, we preferred this dessert when it had thawed a bit and the texture was smooth (and there were few ice crystals in it). ***Cook time includes 4 hours of freezer time.

Provided by TigerJo

Categories     Frozen Desserts

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 8

10 -16 ounces tangerines, fresh (enough to yield 1t fresh tangerine zest, and 1/2c juice)
1 (1/4 ounce) envelope unflavored gelatin
1/4 teaspoon vanilla extract
6 egg yolks, at room temperature
2/3 cup granulated sugar
5 egg whites, chilled
12 ounces heavy cream (whipping cream)
1/3 cup pistachios, chopped (optional)

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.

Nutrition Facts : Calories 288.7, Fat 19.7, SaturatedFat 11.4, Cholesterol 202.8, Sodium 59.2, Carbohydrate 23.3, Fiber 0.6, Sugar 20.7, Protein 6

WHOLE TANGERINE SOUFFLE WITH ANNE WILLAN



Whole Tangerine Souffle with Anne Willan image

We admit souffles are temperamental -- give yourself a pep talk before conquering this showpiece, from Anne Willan's "From My Chateau Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 6 individual souffles

Number Of Ingredients 7

2 cups freshly squeezed orange juice (from about 7 oranges)
1 1/2 cups sugar
1 pound (about 3) tangerines, peeled, quartered, and seeded
3 tablespoons Grand Marnier
Unsalted butter, for ramekins
6 large egg whites
Orange-Strawberry Sauce

Steps:

  • In a medium saucepan, heat orange juice and 1 cup sugar until sugar is dissolved. Add tangerines, and simmer, covered, until tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice. In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.
  • Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining 1/2 cup sugar, stirring with a spoon until whites are glossy and hold a long peak when the spoon is lifted, about 1 minute. Heat the tangerine puree until just simmering. Remove from heat, and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.
  • Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

Tips:

  • Make sure the oven is preheated to the correct temperature before baking the soufflés. This will help them rise properly.
  • Use fresh, ripe tangerines for the best flavor. If you can't find tangerines, you can substitute oranges or lemons.
  • Grate the zest of the tangerines finely. This will help release the oils and give the soufflés a more intense flavor.
  • Beat the egg whites until they are stiff but not dry. Over-beaten egg whites will make the soufflés tough.
  • Fold the egg whites into the tangerine mixture gently. Over-mixing will deflate the egg whites and make the soufflés fall.
  • Bake the soufflés immediately after they are mixed. This will help them rise properly.
  • Serve the soufflés as soon as they are baked. They will start to fall after a few minutes.

Conclusion:

Tangerine soufflés are a delicious and impressive dessert that is perfect for special occasions. With a few simple tips, you can make sure that your soufflés turn out perfect every time. So next time you're looking for a dessert that will wow your guests, give these tangerine soufflés a try.

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