Scrape the dough out onto a piece of plastic wrap. Fold the plastic wrap around the dough press it down in the plastic to form a 1
inch thick disc. Let the dough cool in the refrigerator for 2 hours
Preheat the oven to 350ºF. Roll the chilled dough out until it is 1/8
inch thick. Using a round cookie cutter with the same diameter as
the bottom of the domed silicon molds, punch out circles of dough
and lay them out on a baking pan. Bake the circles for 10 minutes
until they just begin to color. Remove from the oven and allow them
to cool. You can store the raw dough for up to 1 week. Bake the
circles the same day you plan to unmold the frozen soufflés.
TANGERINE ICE CREAM
YIELDS 1 1/2 QUARTS
zest of 1 tangerine
1 cup strained tangerine juice (about 3 tangerines)
2 cups heavy cream
1 cup half and half
Cook the custard over medium heat, continuously stirring and
scraping the bottom with a rubber spatula or wooden spoon. Re-
move it from the heat once the custard thickens enough to coat
the back of a spoon. Strain the custard through a mesh strainer to
remove the tangerine zest.
3 tablespoons powdered sugar
Freeze the lemons for 4 hours. Slice them as thinly as possible on
a slicing machine or on a mandolin. Lay the lemon slices out on a
silicone baking pad and sprinkle the powdered sugar over the slices.
Bake for 1/2 hour at 200ºF.
3/4 cup sugar
7 egg yolks
2 whole eggs
1/4 teaspoon salt
1/4 cup dry skim milk powder
Using a zester or a small box grater, remove the zest from 1 tangerine. Squeeze the tangerines so that you have 1 cup of strained juice.
In a heavy bottomed pot, heat the cream, half and half, 1/4 cup
sugar and tangerine zest. Once the cream begins to steam, remove
it from the heat and set aside for 5 minutes. Meanwhile in a mixing
bowl, briskly whisk together the egg yolks, eggs, salt, skim milk powder and 1/2 cup sugar for 1 minute. Slowly, using a ladle, whisk some
of the hot liquid into the egg mixture to warm it. Gradually pour the
warmed egg mixture into the hot milk mixture, whisking the cream
constantly as you pour. Whisk the tangerine juice into the pot.
TANGERINE AND MEYER LEMON
5 mint leaves
2 tablespoons sugar
Slice the top and bottom off the citrus fruits. Stand each fruit
up on your cutting board, and using a sharp paring knife, carve off
the skin and membrane from the flesh. With the same sharp knife,
remove each section of fruit from between membranes. Allow the
fruit sections and juice to fall into a bowl. Toss with sugar and the
thinly sliced mint.
Unmold the frozen lemon soufflé domes onto the baked tart
dough circles. Allow them to sit out for 20 minutes while you preheat
your oven to 375ºF. Once the oven is hot, place the soufflé domes in
the oven on a tray. Bake for 15 minutes or until the soufflé has puffed
and colored a bit. While the soufflés are baking, place some of the
tangerine and mint compote on each plate. Scoop the ice cream and
serve over the fruit compote with a lemon chip. Once the soufflés are
ready, using a spatula, place them on the prepared plates and serve