Tangerine Soufflé with Citrus Coulis

Ingredients

• 1 tablespoon cornstarch 
• 0.3 teaspoon cream of tartar 
• 6 large egg whites room temperature
• 4 large egg yolk room temperature
• 2 teaspoons lime zest finely grated
• 1 teaspoon juice of lemon fresh
• 6 servings powdered sugar 
• 3 tablespoons sugar 
• 5 tablespoons sugar divided
• 0.8 cup tangerine juice fresh divided
• 6  1 tangerine peeled
• 6 servings butter unsalted (for dish)

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• hand mixer

Directions

1. Purée tangerines, tangerinejuice, sugar, and 1 tablespoon lemon juice ina blender until smooth.
2. Pour through astrainer set over a medium bowl.
3. Add morelemon juice to taste, if desired. Chill tothicken slightly, about 1 hour or up to 1 day.
4. Preheat oven to 400°F. Buttersoufflé dish; coat with 2 tablespoons sugar andset aside. Stir 2 tablespoons tangerine juice andcornstarch in a small bowl. Bring 1/2 cuptangerine juice, 3 tablespoons sugar, and zest toboil in a small saucepan, stirring until sugardissolves.
5. Add cornstarch mixture and whiskconstantly until thickened, about 1 minute.
6. Transfer to a large bowl; whisk in lemonjuice and remaining 2 tablespoons tangerine juice.
7. Let tangerine mixture cool.
8. Meanwhile, place egg whites with creamof tartar in another large bowl. Using anelectric mixer with clean, dry beaters, beaton medium speed until soft peaks form. Withmachine running, gradually add remaining1/2 cup sugar by tablespoonfuls, beating toblend between additions. Continue beatingmeringue over medium-high speed untilfirm, glossy peaks form.
9. Using an electric mixer, beat cooledtangerine mixture with egg yolks in anotherlarge bowl until light and pale yellow, about3 minutes. Gently stir in 1/2 cup meringue,then carefully fold in remaining meringue.
10. Transfer mixture to prepared soufflé dish.Smooth top, if desired.
11. Place soufflé in oven; reduce temperatureto 375°F.
12. Bake until set around edges but stillslightly wobbly in center, about 40 minutes.
13. Dust with powdered sugar and serveimmediately. Scoop onto plates and drizzlewith citrus coulis, passing any remainingcoulis alongside.