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Tangerine Soufflé

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By Betty Crocker Kitchens
Updated Aug 14, 2006
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Forget Paris! This tangerine-prickly pear soufflé‚ just went global and is alive and well in the Southwest.

Tangerine Soufflé

  • Prep Time 30 min
  • Total 9 hr 10 min
  • Servings 12
  • Ingredients 14
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Ingredients

Soufflé

  • 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

Prickly Pear Sauce

  • 6 prickly pears, peeled, cut into about 1-inch pieces
  • 2 tablespoons honey
  • 1 teaspoon cornstarch
  • 1 teaspoon grated tangerine peel, if desired

Instructions

  • Step 
    1
    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.)
  • Step 
    2
    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.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    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.
  • Step 
    6
    Just before serving, carefully remove foil band from soufflé. Serve soufflé with sauce. Store in refrigerator.

Nutrition

230 Calories
8 g Total Fat
5 g Protein
37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
70
Total Fat
8 g
Saturated Fat
4 g
Cholesterol
80 mg
Sodium
85 mg
Potassium
175 mg
Total Carbohydrate
37 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
2 Starch; 1/2 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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