Tangerine Souffle Recipe The whole tangerine, peel, pith, and all, is simmered in orange sugar syrup to flavor this masterly soufflé, which is raised simply with a light meringue. The short list of ingredients gives a clue to its simplicity. It makes six individual soufflés. Ingredients Serves 6 1 lb/500 g tangerines 2 cups/500 ml orange juice 1 1/2 cups/300 g sugar 3 tablespoons Grand Marnier 6 egg whites For the Orange Strawberry Sauce 1 quart/375 g strawberries 1 tablespoons Grand Marnier 2 to 3 tablespoons sugar 6 ramekins (1 cup/250 ml each) Quarter the tangerines and discard any seeds. In a medium saucepan heat the orange juice and two thirds of the sugar until the sugar is dissolved. Add the tangerines, cover the pan, and simmer until the tangerines are very tender, 25 to 35 minutes. Strain them, pressing gently to extract most of the juice, and set them aside. Measure 1/2 cup/125 ml juice and reserve the rest. Put the tangerines with the measured juice in a food processor and work for 3 to 4 minutes to form a fairly rough purée - this forms the base of the soufflé. Work in the Grand Marnier. The purée should just hold a shape without being sticky; if necessary, work in a little more juice. Return the purée to the saucepan. For the orange strawberry sauce, hull the strawberries, washing them only if the are sandy. Purée them in a food processor with the Grand Marnier, sugar and 2 to 3 tablespoons of the reserved tangerine juice. Taste and add more sugar if needed. Chill for serving. For the soufflé, heat the oven to 400°F/200°C. Generously butter the ramekins, chill them for 10 minutes in the freezer, and butter them again. Set them on a baking sheet. Whip the egg whites with a tablespoon of the remaining sugar until the whites hold a stiff peak, 1 to 2 minutes in an electric mixer. Add remaining sugar and stir with a spoon until the whites are glossy and form a long peak when the spoon is lifted, about 1 minute. Heat the tangerine purée until the edges start to bubble. Take it from the heat and add about a quarter of the whites, stirring until well mixed - the heat cooks and slightly stiffens the whites. Add this mixture to the remaining whites and fold together as lightly as possible. To finish, transfer the soufflé mixture to the ramekins, filling them to the rim and mounding the mixture generously in the center of the dishes. (If you overdo this, the soufflés will look like a volcanoes, but that can be fun too.) Run your thumb around the edge of the mixture to detach it from the ramekin so it rises in a "hat." Bake the soufflé until puffed and brown, 12 to 15 minutes. Set the ramekins on small plates, preferably lined with a napkin or paper doily so the ramekins do not slip, and rush the soufflés at once to the table. Leave your guests to poke a hole in the center of their soufflés and pour in some cold sauce. This Recipe of the Month selection comes from Anne Willan's newest release: Anne Willan From My Ch"teau Kitchen (Clarkson Potter/Publishers. April 2000) www.randomhouse.com Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe