Frozen Tangerine Soufflé

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Tangerine Juice Reduction

  • 4 kg / 8 lb 13.09 oz tangerine juice

Soufflé Base

  • 1 kg / 2 lb 3.27 oz / 20% Tangerine Juice Reduction
  • 1 kg / 2 lb 3.27 oz / 20% heavy cream, whipped to medium-stiff peak
  • 3 kg / 6 lb 9.82 oz / 60% Swiss meringue

Method

  1. For the Tangerine Juice Reduction: Reduce the tangerine juice to 1 kg / 2 lb 3.27 oz tangerine juice to concentrate the flavor.
  2. For the Soufflé: Combine the whipped heavy cream with the juice reduction.
  3. Fold in the Swiss meringue in 2 additions.
  4. Portion and freeze.