INGREDIENTS
6 each large eggs, separated
1 1/4 cups sugar (divided)
2 envelopes unflavored gelatin
1/8 teaspoon salt
2 tablespoons tangerine peel, grated
1 1/2 cups Hale tangerine juice (5-6 tangerines)
2 cups heavy cream
3 each Hale tangerines, peeled and sectioned and seeded(gently remove peel, reserve for later use)
PREPARATION
*Apricot Sauce
1 can drained(1 lb) apricot halves
1/2 cup Hale tangerine juice (2-3 fresh)
2 teaspoons sugar
Combine all ingredients in electric blender. Process until smooth. Chill. Serve with Tangerine Souffle.
**Candied Tangerine Peel
Reserved peel from 3 Hale tangerines
1/4 cup water
1 cup sugar, divided
With sharp knife gently scrape white membrane from peel. Cut peel lengthwise into thin strips. In small saucepan, bring water and 1/2 cup sugar to boiling; stir until sugar is stirring frequently. Turn peel into a strainer, drain thoroughly. Cool on wax paper. Roll peel in 1/2 cup sugar.
YIELD: 10 to 12 servings
Fold a 30-inch piece of wax paper in half lengthwise. Tape securely around a 2-quart souffle dish forming a collar 3 inches above the rim of the dish. Beat egg yolks lightly. In top of double boiler, mix 3/4 cup sugar, gelatin, salt and grated tangerine peel. Stir in beaten egg yolks and tangerine juice. Set top of double boiler over simmering water. Cook, stirring constantly, until mixture is slightly thickened, about 10 minutes. Chill until mixture mounds slightly when dropped from a spoon. In large mixing bowl, beat egg whites until foamy; gradually beat in remaining 1/2 cup sugar; beat until stiff, glossy peaks form. Fold into tangerine mixture. Whip cream until soft peaks form. Fold gently into tangerine mixture. Spoon 1/3 tangerine mixture into souffle dish. Arrange sections from 1 tangerine over souffle. Repeat. Top with souffle mixture. Refrigerate 3 to 4 hours until set.
Garnish with remaining tangerine sections and Candied Tangerine peel **Serve with Apricot Sauce*.