Instructions: For the Orange Strawberry Sauce: In a food processor, puree strawberries, Grand Marnier, sugar and tangerine juice. Taste, adding more sugar, if desired. Chill before serving. (Makes 4 cups)

In a medium saucepan, heat the orange juice and 1 cup sugar until the sugar is dissolved. Add the tangerines, and simmer, covered, until the tangerines are very tender, 25 to 35 minutes. Strain through a fine sieve, pressing gently to extract most of the juice, reserving both fruit and juice.

In a food processor, combine tangerines and 1/2 cup tangerine juice. Puree until fairly rough, 3 to 4 minutes. Add Grand Marnier, and process to combine. The puree should just hold its shape without being sticky; if necessary, work in a little more juice. Transfer the puree to the saucepan.

Heat oven to 400 degrees. Generously butter six 8-ounce ramekins, chill them for 10 minutes in the freezer, and butter them again. Set on a baking sheet.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites with a tablespoon of sugar until the whites hold a stiff peak, 1 to 2 minutes. Add remaining sugar, stirring with a spoon until the whites are glossy and hold a long peak when the spoon is lifted, about 1 minute.

Heat the tangerine puree until just simmering. Remove from heat and add about 1/4 of the whites, stirring until well mixed. Add this mixture to the remaining whites, lightly folding to combine.

Transfer souffle mixture to ramekins, filling to the rim and mounding generously in the center. Run your thumb around the edge of the mixture to make it rise evenly. Bake the souffles until puffed and brown, 10 to 12 minutes. Set the ramekins on small plates, preferably lined with a napkin to prevent slipping. Serve immediately with orange-strawberry sauce.

This recipe yields 6 individual souffles.

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