Mandarin soufflés

Mandarin soufflés

100 Best Cakes and Desserts
Mark Roper

A good soufflé is something special. It’s not an expensive dessert, so try to practise it a couple of times before a special occasion.


Quantity Ingredient
6 mandarins
1 mandarin, grated zest
1 lemon, juiced
1/2 lemon, grated zest
75g sugar
2 tablespoons mandarin liqueur, cointreau, grand marnier or cognac
2 large egg yolks
4 large egg whites
pinch cream of tartar
icing sugar, for dusting


  1. Preheat the oven to 180°C. Butter six 125 ml soufflé moulds and dust with caster (superfine) sugar.
  2. Peel the mandarins and place the segments in a food processor. Blend for a few seconds then strain the juice, discarding the pulp and seeds.
  3. Place the mandarin juice and zest, lemon juice and zest, 3 tablespoons of the sugar and the liqueur in a small saucepan and cook until syrupy and reduced to about 125 ml. Transfer to a mixing bowl and vigorously whisk in the egg yolks for 2–3 minutes or until the mixture is fluffy and thickened.
  4. Beat the egg whites and cream of tartar until stiff peaks form. Beat the remaining 1 tablespoon sugar into the beaten whites. Using a rubber spatula, stir a little of the egg white into the mandarin mixture, then gently fold in the remaining egg white.
  5. Spoon the mixture into the prepared moulds and smooth the tops with a spatula or knife. Place the soufflés on a baking tray and bake for 5 minutes, then increase the temperature to 200°C and bake for a further 5–10 minutes.
  6. Remove the soufflés from the oven, dust with a little icing sugar and serve immediately.
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