Mandarin Orange Soufflé Salad

Ingredients

• 1¼ C orange juice (preferably from concentrate, thawed and diluted)
• 1 tbs (1 envelope) unflavored gelatin
• 1 C sugar
• 2 large egg yolks
• 1½ tbs fresh lemon juice
• 1 C heavy cream
• ½ C canned mandarin orange sections (4-oz can)

Directions

1. Pour ¼ C of the orange juice into a small bowl, sprinkle gelatin over, and stir to dissolve.
2. Set aside and let the gelatin soften. Prepare an ice bath in a large bowl.
3. Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
4. 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.
5. Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice. Stir until incorporated and then transfer the mixture to a clean mixing bowl
6. Sit the bowl in the ice bath to cool. While mixture is cooling, stir it occasionally.
7. Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
8. 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.
9. 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.
10. Cover with plastic wrap, and transfer to the refrigerator and chill for at least 4 hours until firm, preferably overnight

Chef's Notes

• This is a Neiman Marcus copycat recipe