Place three to four mandarin orange sections into individual plastic, fluted dessert molds.
Pour souffle mixture into molds. Refrigerate for at least 4 hours, preferably overnight, or until firm.
Unmold carefully and garnish with mandarin orange sections.
Mandarin Orange Souffle Salad
1 1/4 cups orange juice (preferably from concentrate, thawed and diluted)
1 Tbsp. (1 envelope) unflavored gelatin
1 cup sugar
2 large egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup heavy cream
1/2 cup canned mandarin orange sections (4-ounce) can
1. Pour 1/4 cup of the orange juice into a small bowl, sprinkle gelatin over, and stir to dissolve. Set aside and let the gelatin soften. Prepare an ice bath in a large bowl.
2. Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks. Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
3. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice. Stir until incorporated and then transfer the “custard” to a clean mixing bowl; sit the bowl in the ice bath to cool. While custard is cooling, stir it occasionally.
4. Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form. With a spatula, gently fold some of the whipped cream into the cooled custard mixture to “loosen” it, then add the rest of the cream mixture and fold in until fully incorporated.
5. Place three or four of the mandarin orange sections in the bottom a six individual 5-ounce fluted plastic dessert molds and then fill the mold with the orange souffle mixture. Cover with plastic wrap. Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
*Chef’s Note: In the Neiman Marcus kitchens, this dish is referred to as the “O-ring,” owing to the fluted individual round molds used for the souffles. These molds are available at kitchen stores, but alternatively, you can use 6-ounce plain molds or ramekins, or coffee cups, in which case, use a sharp pairing knife to carefully unmold the souffles.
Neiman Marcus Cookbook by Kevin Garvin with John Harrisson