4 large eggs (whites and yolks separated)
1 1/2 cups whole milk, scalded (360 ml)
100g ricotta cheese, cut into small cubes
1 tablespoon grated tangerine zest
3/4 cup sugar (135 g)
1/4 teaspoon salt
1 envelope unsalted gelatin (12 g)
3/4 cup tangerine juice (180 ml)
1/2 cup orange liqueur (Cointreau or Grand Marnier, 120 ml)
1 tablespoon lemon juice
1 cup heavy cream, chilled (240 ml)
For the sauce
3 large egg yolks
2 tablespoons sugar
1/4 cup orange liqueur (Cointreau or Grand Marnier, 60 ml)
1/2 cup heavy cream, chilled (120 ml)
4 large eggs (whites and yolks separated)
1 1/2 cups whole milk, scalded (360 ml)
100g ricotta cheese, cut into small cubes
1 tablespoon grated tangerine zest
3/4 cup sugar (135 g)
1/4 teaspoon salt
1 envelope unsalted gelatin (12 g)
3/4 cup tangerine juice (180 ml)
1/2 cup orange liqueur (Cointreau or Grand Marnier, 120 ml)
1 tablespoon lemon juice
1 cup heavy cream, chilled (240 ml)
For the sauce
3 large egg yolks
2 tablespoons sugar
1/4 cup orange liqueur (Cointreau or Grand Marnier, 60 ml)
1/2 cup heavy cream, chilled (120 ml)
In a mixer bowl, beat the egg whites until well mixed
Gradually add the scalded milk, beating constantly
Add the ricotta cheese and grated tangerine zest, beating until smooth
Transfer to a small saucepan
Place over medium heat in a water bath, add 1/2 cup sugar (90 g) and salt, and beat with a hand whisk until slightly thickened (about 10 minutes)
Remove from heat and reserve
In another saucepan, sprinkle the gelatin over tangerine juice, mixing with a fork, and let it hydrate (about 5 minutes)
Add the gelatin mixture to the ricotta cheese mixture and beat until dissolved
Add the orange liqueur and lemon juice, and mix well
Place the saucepan in a cold water bath and, stirring occasionally, allow the mixture to thicken (about 30 minutes). Reserve
Beat the heavy cream in a mixer bowl until soft peaks form
Reserve in the refrigerator
In another mixer bowl, beat the egg whites until stiff peaks form
Gradually add the remaining sugar, beating until stiff peaks form (about 1 minute)
Add the beaten cream and mix gently with a spatula or spoon
Add the reserved egg mixture and mix well. Reserve
Prepare the mold: wrap a paper collar around a 15cm-diameter soufflé dish (see page 64)
Place the mixture in the mold without allowing it to touch the collar
Chill in the refrigerator until firm (about 4 hours).
