Servings:
8
Prep time:
35
Cooking time:
20
INGREDIENTS
- - 7 egg whites
- - Yolk 5
- - 115 g of sugar
- - 3 tablespoons of liqueur, mandarin
- - 3 tangerine peel
- - 1 tablespoon of corn starch
INSTRUCTIONS
- Preheat the oven to 200 ° C. In a metal bowl mount the egg yolks with the sugar until the mixture is soft and fluffy.
- Cook the mixture in a double boiler, stirring until it is thick. Remove from the heat and place the bowl in cold water. Restart mixing and stop only when the mixture is cold. Add the liqueur and the zest of tangerines.
- Beat the egg whites until stiff steadfast adding the starch. Stir in about half of the egg whites to the mixture of egg yolks, stirring very gently from the bottom upwards. Similarly incorporate subsequently the other half of the egg whites.
- Lightly butter 8 soufflè coccottine and sprinkle with a little sugar. Fill with the mixture for about 2/3 and level with a spoon.
- Put in the oven and after 5 minutes lower to 180 ° C for another 12 minutes: the soufflé should be puffed and golden.
- Remove from the oven and serve immediately.
