In a saucepan, boil the milk and cream. Combine the egg yolks
and sugar, then the cornstarch. Cook everything together as for
a pastry cream. Then stir in the butter and mix. Cool quickly in
the freezer. Store at 3°C.

Mix together the pastry cream, Cointreau®, cornstarch, orange
zest and bring to a boil like a pastry cream, to activate the
cornstarch.
Temper the egg whites. Combine the egg white powder and
sugar and pour over the egg whites. Whisk until they form soft
peaks, then pour over the pastry cream.

In a saucepan, bring ¼ of the mandarin puree with the sugar
to 70°C. Add the gelatin and strain over the remaining puree.
Incorporate the zest. Keep at 3°C.

Heat the water to 40°C. Combine the sugar, glucose and
Superneutrose and gradually pour over the water, stirring with
a whisk. Bring to 85°C and cool to 2/3°C for a minimum of
4 hours. Pour the resulting syrup over the mandarin puree,
incorporate the Cointreau® and mix. Churn and store at -18°C.

Reheat the jelly and pour 20 g per plate.
Cut the mandarins to extract the segments. Arrange the
segments and candied orange zest on the jelly.
Grease the individual soufflé moulds with butter, then apply a
thin layer of sugar. Poach the Cointreau® soufflé mixture. Bake
at 180°C, speed 3, for 8/10 minutes. Sprinkle with icing sugar
when leaving the oven.
Place a quenelle of Cointreau® mandarin sorbet on top of the
jelly before serving.