by Pastry Chef John McKee of Masa’s Restaurant – San Francisco, CA
Yield: 12 to 15 Servings (when prepared with 3-inch ramekins)
Tangerine Soufflé:
2 1/2 cups cream
1/2 cup water
1 cup sugar
1/4 cup corn syrup
8 egg yolks
10 ounces tangerine juice
2 1/2 tablespoons Cointreau (Grand Marnier may be subsituted)
To Assemble and Serve:
Fresh tangerine segments
Cacao nib shortbread
Grapefruit marmalade
For the Tangerine Soufflé:
Prepare soufflé ramekins by cutting strips of parchment that extend 3/4-inch to 1-inch above the top of the ramekins. Cut strips long enough to go around the ramekin at least 1 1/2 times and secure with tape. Whip the cream to a soft peak and hold in the refrigerator.
Meanwhile, combine water, sugar, and corn syrup in a small sauce pan (small enough so the candy thermometer reaches deep enough to get an accurate reading). Cook the sugar mixture until it reaches 250°F, or firm ball stage. As the sugar mixture heats, whisk the yolks in a mixer until smooth.
Combine tangerine juice and Cointreau. When the sugar reaches the desired temperature, turn the mixer on to a medium-high speed and slowly pour the cooked sugar down the side of the mixing bowl in a slowly steady stream. Once all of the sugar is in the bowl, turn the mixer up to high speed and whisk until thick. By touching the bottom of the bowl you can also feel when the temperature is no longer warm.
With the yolk mixture still on the mixer at low speed add the tangerine-liqueur mixture. Mix briefly just until combined and remove the bowl from the mixer. Using a hand whisk with a folding motion, fold in 1/3 of the whipped cream. Fold in the remaining cream using a rubber spatula. Pour the mixture into the prepared ramekins just about to the top.
Freeze for 3 to 4 hours or overnight.
To Assemble and Serve:
While they are still frozen, remove the parchment strips from the soufflés and garnish with fresh tangerine segments. Serve with cacao nib shortbread and grapefruit marmalade.