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Kristy Madsen
Mandarin soufflés
Souffles from the oven with mandarin
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Ingredients
Directions
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Bring the mandarin parts with the cane sugar to a boil in a saucepan. Allow to cook for 5 minutes over medium heat.
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Stir in the cornstarch with the water and stir in the mandarins. Cook for 1 more minute.
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Puree the mandarin mixture with the hand blender or in the food processor and allow to cool slightly.
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Preheat the oven to 170 ° C.
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Grease the soufflé trays with the butter and sprinkle the inside with granulated sugar. Put in the refrigerator until use.
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Split the eggs, the egg yolks are not used. Beat the egg whites stiffly in a bowl. Gradually add the rest of the granulated sugar.
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Stir 2 tbsp egg whites through the tangerine puree and quickly fold in the rest of the egg white. The mixture does not have to be uniform in color.
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Spoon the protein mixture into the soufflé trays. Leave to rise in the middle of the oven in about 12 minutes. Serve immediately.
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Nutrition
195Calories
Sodium3% DV61mg
Fat5% DV3g
Protein8% DV4g
Carbs12% DV37g
Fiber16% DV4g
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