Mandarin and chai souffles

Fragrant spices and tangy citrus of mandarins make this lighter-than-air souffle recipe an absolute feast for the senses.
souffle recipe with mandarin and chai


Caramelised mandarins


Carmelised mandarins

1.Peel and segment mandarins. Place sugar and ¼ cup (60ml) of the juice in a large frying pan; cook, stirring, over medium heat, without boiling, until sugar dissolves. Add cinnamon, bring to the boil. Boil, without stirring, until it turns a dark caramel colour (tilt the pan during cooking). Remove from heat; carefully stir in remaining juice (take care as caramel will splatter); stir over heat until toffee pieces are dissolved. Stir in mandarin segments. Discard cinnamon stick before serving.

Mandarin and chai souffles

2.Preheat oven to 200°C/400°F. Grease six ¾-cup (180ml) ovenproof soufflé dishes with the melted butter; sprinkle with 2 tablespoons of the caster sugar, shake out excess sugar. Place dishes on oven tray.
3.Combine the remaining caster sugar and the water in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 2 minutes.
4.Blend cornflour with the spices and juice in a small bowl, add to sugar syrup; cook, stirring, over high heat, until mixture boils and thickens. Boil for 1 minute, stirring.
5.Beat egg whites and extra caster sugar in a small bowl with an electric mixer until soft peaks form; transfer to a large bowl. Fold warm sugar syrup mixture into egg white mixture.
6.Spoon mixture evenly into dishes; smooth surface. Bake soufflés about 15 minutes. Dust with sifted icing sugar; serve soufflés immediately with caramelised mandarins.

Related stories