Tangerine Soufflé

'Beat the egg yolks slightly.'

'In a bowl, mix together 3/4 cup sugar, gelatin, and grated tangerine zest.'

'Add the egg yolks and tangerine juice, and whisk well.'

'Place over simmering water and cook, stirring occasionally, for 10 minutes.'

'Refrigerate until slightly thickened.'

'Beat the egg whites until they form soft peaks.'

'Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.'

'Fold in the tangerine mixture, whisking carefully.'

'If using fresh heavy cream, beat until it forms soft peaks.'

'Fold in the whipped cream, whisking carefully.'

'Pour one-third of the cream into a large glass bowl.'

'Arrange tangerine segments on top and repeat layers.'

'Refrigerate until firm.'

'For the crystallized tangerine peels, scrape off all the white pulp with a sharp knife.'

'Cut the peel into thin strips.'

'In a small saucepan, mix together water and 1/2 cup sugar.'

'Bring to a boil, stirring occasionally, then reduce heat and simmer for 5 minutes, stirring frequently.'

'Let cool on paper towels.'

'Pass through a fine-mesh sieve, using the remaining 1/2 cup sugar.'

'Dust soufflé with this mixture and tangerine segments.'

'Serve in 12 portions.'