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

Ingredients

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