Tangerine Souffles
Tangerine And Vanilla-Bean Marmalade
Chocolate Tangerine Roulade
Frozen Hazelnut-Tangerine Tiramisu



Tangerine Souffles

What's the secret to a good souffle? Beating the egg whites with the
sugar until they are stiff and still very shiny, then folding them into
the flavor base carefully in two or three additions so that the whites
do not deflate. This dessert has an intense tangerine flavor, which
comes from using the entire fruit, except for its seeds, of course. Any
leftover tangerine syrup can be added to sparkling wine to make a
mimosa with a twist.

2 cups orange juice
1 1/2 cups plus 2 tablespoons sugar
1 pound unpeeled tangerines (about 5 small), quartered, seeded
2 cups chilled whipping cream
2 tablespoons Grand Marnier

6 large egg whites

Bring orange juice, 1 cup sugar and tangerines to boil in heavy medium
saucepan over medium-high heat, stirring until sugar dissolves. Cover
pan, reduce heat to medium-low and simmer until tangerines are very
tender, about 35 minutes. Strain mixture through sieve set over medium
bowl, pressing firmly on fruit. Transfer fruit to processor; puree
until tangerine peel is finely chopped. Return puree to saucepan; mix
in 1/2 cup strained syrup, reserving remaining syrup for another use.
(Puree can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400 F. Beat cream, Grand Marnier and 2 tablespoons
sugar in large bowl until stiff peaks form; refrigerate. Butter ten
2/3-cup souffle dishes or ramekins; dust with sugar and arrange on
baking sheet. Stir tangerine puree over low heat until warm; set aside.

{Step One} Beat egg whites in another large bowl until soft peaks form.
Beat in 1/2 cup sugar, 1 tablespoon at a time, until egg whites are
stiff and glossy. {Step Two} Fold 1/4 of whites into warm tangerine
puree in saucepan. Fold tangerine mixture into remaining whites in
bowl. Divide mixture among prepared dishes.

Bake until puffed and brown, about 16 minutes. Serve with whipped
cream.

Makes 10 servings.



Tangerine And Vanilla-Bean Marmalade

A delicious spread that would be perfectly at home with hot tea and
warm scones on a winter's day.

2 pounds tangerines, each cut into 4 wedges
1 lemon, cut into 4 wedges
5 cups water
2 vanilla beans, split lengthwise and crosswise
3 1/2 cups sugar

Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices.
Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups
water, covering fruit. Cover bowl with plastic wrap; let stand at room
temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in
seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat
and simmer until rind is very tender and fruit begins to fall from
rind, stirring occasionally, about 1 hour 15 minutes.
Remove from heat. Add sugar; stir until sugar dissolves. Boil gently
until mixture is 210 F, stirring occasionally, about 1 hour 20
minutes.

Divide vanilla beans and boiling hot marmalade among four 1-cup jars.
Cover tightly and refrigerate up to 2 months.

Makes about 4 cups.


Chocolate Tangerine Roulade

For cake
6 ounces fine-quality bittersweet chocolate (not unsweetened)
5 large eggs, separated
1/2 cup sugar
1 tablespoon finely grated fresh orange zest
1/2 teaspoon salt
5 tangerines or 3 navel oranges
1 cup heavy cream
3 tablespoons orange liqueur such as triple sec
Dutch-process cocoa powder for dusting

Make cake:
Preheat oven to 400 F. Butter a 15- by 10 1/2-inch jelly-roll pan and
line with wax paper or parchment paper. Butter and flour paper,
knocking out excess flour.
In a double boiler or a metal bowl set over a saucepan of barely
simmering water melt chocolate, stirring until smooth, and remove
double boiler or pan from heat.
In a bowl with an electric mixer beat yolks, sugar, zest, and salt
until thick, pale, and mixture forms a ribbon when beaters are lifted.
Beat in melted chocolate until just combined. In another bowl with
cleaned beaters beat whites until they just hold soft peaks. Stir one
fourth whites into chocolate mixture to lighten and fold in remaining
whites gently but thoroughly. Pour batter into jelly-roll pan,
spreading evenly with a spatula, and bake in middle of oven 10 minutes,
or until cake is springy to the touch. Cool cake in pan, covered with a
dampened kitchen towel.

With a sharp knife cut peel and pith from tangerines or oranges and cut
sections free from membranes. In a bowl with an electric mixer beat
cream with liqueur until it just holds stiff peaks and fold in fruit
sections until just combined.
Assemble roulade:
Put a large sheet of foil (about 20 by 15 inches) on a work surface and
lightly dust with cocoa powder. Invert cake onto foil and gently peel
off paper. Spoon cream mixture evenly onto cake. Beginning with a short
side and using foil as a guide, roll up roulade jelly-roll fashion and
transfer to a platter, seam side down.

Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead
and chilled, loosely covered.

Makes 1 Roulade.



Frozen Hazelnut-Tangerine Tiramisu

As Italian restaurants continue to grow in popularity, so does
tiramisu. We updated this dessert made of triple cream cheese from
Italy (mascarpone), ladyfingers, espresso and cocoa powder by adding
nuts and tangerine juice and serving it frozen.

Praline
1/2 cup sugar
1/4 cup water
1 cup hazelnuts, toasted
Filling
1 cup fresh tangerine juice (from about 5 tangerines)
1 cup plus 10 tablespoons sugar
8 large egg yolks
1 cup plus 10 tablespoons water
1/2 cup whipping cream
1 tablespoon grated tangerine peel
1 8.8-ounce containers mascarpone cheese or 16 ounces whipped cream
cheese
7 tablespoons Grand Marnier or other orange liqueur
5 teaspoons instant espresso powder or instant coffee powder
3 (about) 4.4-ounce packages Champagne biscuits (4-inch-long
ladyfinger-like biscuits)
Unsweetened cocoa powder
Tangerine slices (optional)

For Praline:
Lightly oil baking sheet. Stir sugar and water in heavy medium saucepan
over medium heat until sugar dissolves. Increase heat and boil without
stirring until syrup turns deep amber, brushing down sides of pan with
pastry brush dipped into water and swirling pan occasionally. Mix in
nuts. Pour onto prepared sheet; cool. Coarsely chop praline.

For Filling:
Boil tangerine juice in heavy large saucepan until reduced to 1/4 cup,
about 12 minutes. Set aside. Whisk 1 cup sugar and yolks in large metal
bowl. Whisk in 1 cup water. Set bowl over saucepan of simmering water
and whisk constantly until candy thermometer registers 180 F., about 5
minutes. Remove from over water. Using electric mixer, beat mixture
until cool, about 5 minutes. Mix in tangerine juice, cream and peel.
Add mascarpone and 2 tablespoons Grand Marnier and beat until smooth.
Fold in 1 cup praline (reserve remaining praline for another use).
Chill filling while preparing biscuits.

Line 9-inch-diameter springform pan with 2 3/4-inch-high sides with
plastic wrap. Stir remaining 10 tablespoons sugar, 10 tablespoons water
and espresso powder in heavy small saucepan over low heat until sugar
dissolves. Mix in 5 tablespoons Grand Marnier. Cool syrup.

Using sharp knife, trim 1 biscuit to 3-inch length. Soak biscuit in
syrup 10 seconds per side. Place rounded end up and sugared side
against side of prepared pan. Repeat with as many biscuits as necessary
to cover sides of pan. Soak more biscuits in syrup and place on bottom
of pan, covering completely. Pour half of filling into pan. Soak more
biscuits in syrup 10 seconds per side; place atop filling, covering
completely. Spoon remaining filling over. Freeze overnight.

Release pan sides from cake. Fold down plastic. Sift cocoa over
dessert. Garnish with tangerine slices, if desired.

Serves 12.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/