Mandarin Souffle

Posted on
in Recipes, Baked & Sweets

Mandarin Souffle

Posted on
in Recipes, Baked & Sweets

The lack of flour makes this dessert so light and fluffy it pretty much disappears as sounds as it hits your mouth, making it easy to polish off more than one. It also means it’s suitable for those gluten-free types among us.

This recipe comes from Gourmet Traveller, who serve it with white chocolate sauce and mandarin toffees. This would be next level although requires several hours more work. Clotted cream or  ice-cream (dark chocolate, white chocolate or vanilla) would also do the trick.

Mandarin Souffle

Serves 6

3 imperial mandarins, thickly sliced horizontally
4 eggwhites
100 gm caster sugar

Mandarin soufflé base
250 gm imperial mandarins (about 3), segmented
125 ml (½ cup) orange juice
100 gm caster sugar
40 ml mandarin liqueur (see note)

For mandarin soufflé base, bring mandarin, orange juice and sugar to the simmer in a small saucepan over low-medium heat and cook until mandarin is pulpy (20-25 minutes). Strain through a fine sieve (reserve liquid), pressing to extract as much juice as possible. Process solids, mandarin liqueur and 75ml reserved liquid (discard excess) in a food processor until coarsely puréed. Refrigerate until required. Soufflé base will keep refrigerated in an airtight container for 3 days.

Whisk eggwhites in an electric mixer until very soft peaks form (2-3 minutes). Gradually add sugar and whisk until soft peaks form (1-2 minutes; don’t overwork). Fold one-third through soufflé base, then fold through remainder. Divide among six 200ml buttered and sugared ramekins, then level tops with a palette knife and wipe rims clean. Place on a baking tray and bake until risen and golden (5-7 minutes). Serve immediately.