Mandarin Souffle with White Chocolate Sauce

 

Australian Gourmet Traveller dessert recipe for mandarin soufflé with white chocolate sauce by Michael Ryan from Provenance restaurant in Beechworth, Victoria.

What you will need

3 imperial mandarins, thickly sliced horizontally

4 eggwhites

100 gm caster sugar

  Mandarin soufflé base 250 gm imperial mandarins (about 3), segmented

125 ml (½ cup) orange juice

100 gm caster sugar

40 ml mandarin liqueur (see note)

  White chocolate sauce 60 gm couverture white chocolate, coarsely chopped

125 ml (½ cup) pouring cream

¼ vanilla bean, split and seeds scraped

2 tsp rosewater

120 gm (½ cup) crème fraîche

  Orange-blossom toffee 110 gm (½ cup) caster sugar

1 tsp unsalted butter

2 tsp orange-blossom water

For greasing: vegetable oil

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