NEIMAN MARCUS MANDARIN ORANGE SOUFFLE
1¼ c. orange juice preferably from
concentrate, thawed & diluted)
1 env. (1 tbsp.) unflavored gelatin
1 c. sugar
2 lg. egg yolks
1½ tbsp. fresh lemon juice
1 c. heavy cream, whipped to soft peaks
½ c. Mandarin orange sections (4-oz. can)
1. To prepare the souffles, pour a quarter-cup of orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve. Set aside to let the gelatin soften. Prepare an ice bath in a large bowl.
2. Pour the remaining orange juice into a small, heavy-bottomed saucepan, and stir in the sugar and egg yolks. Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow mixture to boil.
3. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice. Stir until incorporated, and transfer the “custard” to a clean mixing bowl; sit the bowl in the ice bath to cool. While the custard is cooling, stir it occasionally.
4. Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form. With a spatula, gently fold some of the whipped cream into the cooled custard mixture to “loosen” it, then add the rest of the cream mixture and fold in until fully incorporated.
5. Place three to four of the Mandarin orange sections in the bottom of six individual 5-oz. fluted plastic dessert molds. Fill molds with the orange souffle mixture. Place the molds on a cookie sheet and cover with plastic wrap. Transfer to the refrigerator and chill until firm, at least four hours or overnight.
6. Carefully unmold the souffles, and place each one on a radicchio leaf. Place two endive leaves behind each souffle and lean upwards. Arrange about half a cup of mixed fruit next to each souffle, and place a large strawberry on top of the mixed fruit.