Recipe

Mandarin and chai souffles

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

  • 40 mins cooking
  • Serves 6
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Ingredients

  • 60 grams (2 ounces) butter, melted
  • 2/3 cup (150g) caster (superfine) sugar
  • 2 tablespoons water
  • 2 teaspoons cornflour (cornstarch)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground clove
  • 1/3 cup (80ml) strained mandarin juice
  • 4 egg whites
  • 2 tablespoons caster (superfine) sugar, extra
  • 2 tablespoons icing (confectioners') sugar
Caramelised mandarins
  • 4 medium mandarins (800g)
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (250ml) strained mandarin juice
  • 1 cinnamon stick

Method

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.

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