Another recipe to try from That Was A Lot Of Wine For A Wednesday, Actually

I am a little impatient, so I just put them in glasses. BUT, there is a cool way to make them look like souffles that have risen above the ramekin- if you have a little patience, which is how we used to make them in the restaurant. You can cut strips of parchment paper and wrap them around the top of a ramekin, attaching them with tape. That way, when you fill up the ramekins you fill them above the rim into the paper-surrounded part and let them chill like that. Right before serving you take off the paper and voila!

I put whipped cream and zest on top, and cherries in the bottom, but it's all totally unnecessary- I kind of did it to make up for the non-souflle-looking aspect.



Chilled Tangerine Souffles
This recipe makes about 12 souffles. You can replace all of the tangerine action with lime- but if you do that, increase the sugar by 1/4 cup in each instance.

Ingredients:

• 1 T powdered gelatin
• 1/2 cup tangerine juice
• 3/4 cup sugar
• 12 egg yolks
• 1 cup tangerine juice
• 1/4 cup butter
• 2 T tangerine zest
• 1 t vanilla
• 12 egg whites

Method:

• Put 1/2 cup tangerine juice in a small bowl. Sprinkle gelatin over the top, making sure it's incorporated, and leave it for a few minutes.
• Put 3/4 cup sugar, yolks, and 1 cup tangerine juice in a saucepan and cook on low heat, stirring with a whisk, until slightly thick.
• Remove from heat and stir in gelatin mixture. Strain through fine strainer. Add butter, zest, and vanilla.
• Cover and chill about 30 minutes.
• Whip egg whites until white and foamy. Add 3/4 cup sugar and whip to soft peak.
• Fold meringue and tangerine mixture together. Scoop or pipe into molds and chill at least 3 hours.
• Leave in the fridge until ready to serve.