10 Apr Feast of Fridays: Individual Mandarin Orange Souffles
This recipe is sooooo delicious! There’s something about Springtime that makes people long for orange-flavored things! This recipe for individual mandarin orange souffles looks fancy, but it really doesn’t take very long, and it’s easy to whip together! The Mandarin Orange Habanero Pepper Jelly gives them a unique zip that ordinary souffles don’t have.
Individual Mandarin Orange Souffles
1 tablespoon plus 1 1/2 teaspoons cornstarch
3 tablespoons Mandarin Orange Habanero Pepper Jelly
6 egg whites (put the yolks in individual baggies and put them in the freezer for later.)
1/8 teaspoon salt
6 tablespoons granulated sugar (Splenda works!)
1 1/2 tablespoons sliced almonds
1 1/2 tablespoons powdered sugar
Spray 6 individual 8-10 ounce souffle dishes with cooking spray (not the buttery flavor) and place the dishes on a cookie pan.
Grate the orange peel and set aside 1 1/2 teaspoons of it. Peel the oranges and cut off ALL of the membrane. Section the oranges and dice them in a medium-sized saucepan; there should be approximately 1 1/2 cups of juice and pulp. Stir in the cornstarch until smooth, and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly. Remove from heat and stir in the mandarin orange pepper jelly and reserved orange peel.
Beat the egg whites with the salt in a large bowl with an electric mixer until soft peaks form. Beat in granulated sugar or Splenda, a tablespoon at a time, until stiff peaks form and all of the sugar (or Splenda) is dissolved. Fold the egg white mixture into the orange mixture, using a wire whisk. Spoon into the prepared souffle dishes and sprinkle with almonds.
Bake for 12 to 15 minutes in a 450 degree oven; watch carefully but do not open and close the oven door. If you do that anyway, be sure not to slam the oven door shut! When the souffles are puffed and browned, sprinkle with powdered sugar and serve immediately. If you let them sit, they’ll collapse. If you let them collapse, you can still eat them, and they’ll still be good, but they won’t be “company” material.
These mandarin orange souffles are soooo good. I’m sure you wouldn’t cook up a batch of them and let them collapse on purpose so you’d have to eat them all yourself. I know I don’t know anyone who has done that. Ahem.
It would be a shame to let them go to waste though, wouldn’t it?