Mandarin soufflés

Bring the mandarin parts with the cane sugar to a boil in a saucepan. Allow to cook for 5 minutes over medium heat.

Stir in the cornstarch with the water and stir in the mandarins. Cook for 1 more minute.

Puree the mandarin mixture with the hand blender or in the food processor and allow to cool slightly.

Preheat the oven to 170 ° C.

Grease the soufflé trays with the butter and sprinkle the inside with granulated sugar. Put in the refrigerator until use.

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.

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.

Spoon the protein mixture into the soufflé trays. Leave to rise in the middle of the oven in about 12 minutes. Serve immediately.