50 ounces mandarin puree
7 ounces white sugar
4 ounces corn starch
21 ounces egg white
6 1/2 ounces sugar
12 mini savarin
1. To prepare souffle: Bring puree and 200 grams of sugar to a boil. Dilute corn starch with a little water and pour slowly into boiling liquid while whisking. Pour liquid into a container and cover with plastic, then chill.
2. Whisk egg whites until just peaking and add 180 grams of sugar. Whisk 1/3 of the meringue into the base liquid. Gently fold the rest of the meringue into the mixture. Pipe half-way up into buttered and sugared baking molds. Place the savarin in the center and continue piping to the top. Bake at 350 F for 15-17 minutes.
3. Serve with confectioner`s sugar and fresh berries.