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Canlis Restaurant,
2576 Aurora Avenue North
Seattle, WA 98109-2299
206-298-9550
http://www.canlis.com

Greg Atkinson
Executive Chef
More about the Chef

Frozen Souffleed Cara Cara Oranges

(Serves 6)

3 Cara Cara Oranges

1 cup chilled whipping cream

1 cup egg whites (about 8 large)

1 teaspoon lemon juice

1/2 teaspoon kosher salt

1 cup sugar

1/3 cup water

Paper leaves, orange leaves, or other non-toxic, bright green leaves

Powdered sugar

1) Trim about 1/8-inch from the top and bottom of each orange. Put the trimmings in a food processor and grind until very fine. Cut each orange in half along the equator and carve out the pulp, to form small bowls. Put the pulp in the food processor and process until fairly smooth. Pass the puree through a strainer to remove bits of peel and pith and chill.
2) Wrap a piece of parchment paper around each half orange to make a collar rising about 2 inches above the lip of each bowl," and secure the parchment with freezer tape or masking tape. Freeze the prepared bowls. In a chilled bowl whip the whip the cream until stiff and set aside.
3) In an electric mixer combine egg whites, lemon juice and salt and whip until the mixture holds soft peaks. Meanwhile, while the egg whites are whipping, stir together sugar and water in a small saucepan and set over high heat to boil. Cook the syrup for 3 minutes or until a drop of the syrup holds together to form a soft ball when dropped into cold water. With the mixer motor running, stream the hot syrup into the egg whites and continue beating until the whites are stiff.
4) Chill the egg white mixture by placing the bowl in a larger bowl filled with ice water and stirring occasionally for 10 minutes. Fold the reserved orange pulp into the egg white mixture then fold in the whipped cream. Pile the mixture into a large pastry bag and pipe it into the frozen orange "bowls." Freeze the oranges for several hours or overnight.
5) To serve, peel away the parchment to expose the souffleed filling of each orange, then place the oranges on plates lined with leaves and sprinkle the top with powdered sugar.

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Canlis Restaurant, 2576 Aurora Avenue North Seattle, WA 98109-2299 206-298-9550 http://www.canlis.com	Greg Atkinson Executive Chef More about the Chef

Frozen Souffleed Cara Cara Oranges (Serves 6)
3 Cara Cara Oranges
1 cup chilled whipping cream
1 cup egg whites (about 8 large)
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1 cup sugar
1/3 cup water

Paper leaves, orange leaves, or other non-toxic, bright green leaves
Powdered sugar
1) Trim about 1/8-inch from the top and bottom of each orange. Put the trimmings in a food processor and grind until very fine. Cut each orange in half along the equator and carve out the pulp, to form small bowls. Put the pulp in the food processor and process until fairly smooth. Pass the puree through a strainer to remove bits of peel and pith and chill. 2) Wrap a piece of parchment paper around each half orange to make a collar rising about 2 inches above the lip of each bowl," and secure the parchment with freezer tape or masking tape. Freeze the prepared bowls. In a chilled bowl whip the whip the cream until stiff and set aside. 3) In an electric mixer combine egg whites, lemon juice and salt and whip until the mixture holds soft peaks. Meanwhile, while the egg whites are whipping, stir together sugar and water in a small saucepan and set over high heat to boil. Cook the syrup for 3 minutes or until a drop of the syrup holds together to form a soft ball when dropped into cold water. With the mixer motor running, stream the hot syrup into the egg whites and continue beating until the whites are stiff. 4) Chill the egg white mixture by placing the bowl in a larger bowl filled with ice water and stirring occasionally for 10 minutes. Fold the reserved orange pulp into the egg white mixture then fold in the whipped cream. Pile the mixture into a large pastry bag and pipe it into the frozen orange "bowls." Freeze the oranges for several hours or overnight. 5) To serve, peel away the parchment to expose the souffleed filling of each orange, then place the oranges on plates lined with leaves and sprinkle the top with powdered sugar.