Tangerine Soufflé

To make the soufflé: Beat the egg yolks in a large bowl with an electric mixer at medium speed

Gradually add the milk

Beat constantly, then add the ricotta cheese and grated tangerine peel

Beat well

Place over simmering water

Add the sugar and salt, beating until the mixture thickens slightly

Remove from heat

Add the gelatin that has been softened in the tangerine liqueur

Mix until dissolved

Add the frozen concentrated orange juice and lemon juice

Refrigerate until stiff

If using fresh heavy cream, beat until soft peaks form

Refrigerate (also if using canned heavy cream)

Beat the egg whites until stiff

Add the sugar, beating until stiff

Fold in the chilled tangerine mixture, being careful not to deflate the soufflé

Pour into a buttered soufflé dish and refrigerate for at least 4 hours

For the syrup: Mix the egg yolks and sugar over simmering water, beating until thickened

Remove from heat

Add the tangerine liqueur

Immediately place the saucepan in ice water to cool

After cooling, refrigerate

Beat the heavy cream slightly to thicken

Add to the egg yolk mixture

Add the remaining tangerine liqueur

Remove the paper collar and serve with the syrup on the side.