The classic souffle is like the unicorn. A mythical dessert legend that is oh-so-hard to recreate at home. My almost fool-proof answer: freeze it! With a little guidance and finesse, you can enjoy this fancy French dessert on your holiday table.
by Tina Martini, The Medicine Chef
Frozen Tangerine Souffle (Souffle’a la Mandarin Glace’)
- 1 ½ tsp unflavored gelatin
- 3/4 c tangerine juice
- 4 large egg whites
- ⅔ cup granulated sugar
- 1 cup heavy cream
- 1 tbsp vodka
- Tangerine segments
- Fresh mint sprigs
- Confectioners sugar, as desired
- Wrap parchment paper or foil around six 4-oz souffle molds to form a 1 inch collar and tape the overlapping ends together if necessary.
- In a medium heatproof bowl set over a pan of simmering water, dissolve the gelatin in the tangerine juice.
- Set the bowl in an ice bath until the mixture is chilled and slightly thick, about 20 minutes. Stir frequently.
- Meanwhile, place the egg whites and salt in a large bowl and set aside while you make the sugar syrup.
- In a medium saucepan, combine the granulated sugar with 2 tbsp water over medium heat and stir until the sugar dissolves.
- Bring to a boil without stirring, washing down any sugar crystals from the sides of the pan with a pastry brush dipped in cold water.
- When the mixture reaches 230 degrees, using an electric mixer, begin beating the egg whites on high speed until stiff peaks forms.
- Continue boiling the syrup until reaches 240 degrees.
- Remove the syrup from the heat and lower the mixer speed to medium.
- Pour the syrup into the egg whites in a thin, steady stream between the beater and the side of the bowl.
- Turn the mixer speed back to high and continue to beat the meringue until it cools to room temperature and forms stiff peaks, about 10 minutes.
- In a medium bowl using the clean beaters of an electric mixer, beat the cream until soft peaks form.
- Fold in the vodka.
- Beat ¼ of the meringue into the gelatin mixture to lighten and then fold the gelatin mixture into the meringue along with the whipped cream.
- Spoon the mixture into the ramekins, filling them ⅓ to 1 inch above the rims.
- Freeze until firm then cover with plastic wrap and freeze at least 4 hours or overnight.
- Remove the souffles from the freezer and let stand at room temperature for about 5 minutes before serving.
- Remove the collars and place souffles on dessert plates. Dust plate with confectioners sugar if desired.
- Top with Tangerine segments, garnish with mint sprigs and serve.
Phyto Facts-Tangerines are one of the highest sources of D-Limonene found in nature. The thick, white viens that run through the segments, as well as the oil in the flesh, are the best source of this super protective phytonutrient. Not only is the terpene family of phytos that limonene belongs to considered to be the number one nutrient for breast health, it has many other uses, from stopping acid reflux to assisting liver enzymes with a specialized fat burning effect that is not found in any other nutrient. The gall bladder benefits from being cleaned with limonene. It’s powerful enough to break down and flush gall stones and digestive sludge in general. Terpenes speed up “waste management” in the bowel. This phytonutrient is both a powerful tonic with astringent qualities, yet, is gentle enough to be a sleep aid. Placing cut citrus in your room at night eases anxiety and has a soothing affect on the senses. Use a plate of citrus as a centerpiece for your next outdoor gathering; flies and gnats will stay from the party area!
Gelatin-My mom drank Knox gelatin for as long as I can remember. Her hair and nails were spectacular. I wrote about the benefits of gelatin and marrow when we looked at the benefits of Bone Broth. (See recipe) As the Native Americans believed, using every part of the animal not only honors it’s life, there are medicinal qualities to be had in many parts of the animals body. Gelatin is no different. It strengthens the glue that keeps us together. The ligaments and tendons in our bodies absorb minerals from the small bones, chicken feet and hooves of organic, grass-fed beef and poultry. Bones and feet contain the most gelatin, which has anti-inflammatory properties. Gelatin is anti-aging, it firms and strengthens our skin. And is very effective in the prevention and treatment of sports injuries. Vegans can enjoy this dessert, too! There are great quality seaweed gelatins available now.
Agar-Agar gives structure to culinary creations and is made from seaweed. Stay tuned for an upcoming seaweed feature, wherein I will cover the most prevalent and popular types of seaweed and their uses.
Don’t fear the souffle. You are in command. Joyeux cuisine, Chef’s!
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook | TheMedicineChef.com
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!