Instead of being baking, this soufflé is frozen. It’s a nice touch to serve this soufflé glacé in a mandarin half, hollowed out but you could also just freeze it and scoop into dishes.
Candied Mandarin Peel
Add the sugar and water to a small saucepan. Bring to boil over medium high heat. Add zest. Cook until liquid is syrupy and has reduced by half, about 10 to 15 minutes. Drain, roll in sugar. Cool on a rack to dry and set aside.
In a medium saucepan, bring mandarin juice to a boil over medium heat. Cook uncovered until reduced to 1/3 cup, about 15 to 20 minutes. Set aside.
Combine mandarin liqueur, egg yolks and reduced juice in a medium stainless steel bowl. Whisk over a water bath, cooking until mixture is thick and ribbon like, about 8 to 10 minutes. (Note: make sure that the water is only gently simmering and that bottom of the bowl does not touch water or else the egg yolks will absorb too much heat and scramble.) Set aside.
Combine ½ cup sugar with water in a clean, small saucepan and bring to a boil over medium heat. When sugar reaches 225 degrees F. start beating the egg whites. On medium low speed, start beating egg whites in a stainless steel bowl in a stand mixer fitted with whisk attachment. Beat until soft peaks just begin to form. Cook sugar until temperature reads 240 degrees F. on candy thermometer (soft ball stage). Keep machine running on low speed and carefully and gradually pour hot sugar syrup into the meringue. Once all the syrup is added, increase speed to high and whip until meringue is cool and stiff.
Gently fold cooled sabayon into meringue until just combined. Fold in whipped cream and candied mandarin zest and pour into prepared frozen hollowed out mandarin shells. Freeze for at least 4 hours or overnight. Garnish with mandarin leaf. Makes 16 halves so serve 2 each, if desired.