Michael Zebrowski ('98), an alumnus of The FCI pastry program won the "Creative Cooking with Citrus" contest sponsored by Sunkist. Michael's award winning recipe was "Blood Orange Soufflé Tart with Chocolate Sorbet". Below you'll find the recipe so you can try Michael's award-winning desert.

The grand prize was an all expense paid trip to Napa Valley to participate in various citrus seminars and workshops at The Culinary Institute of America at Greystone. For three days Michael will enjoy classes, private tours and dinners throughout the Napa region. Michael is currently the Executive Pastry Chef at Della Femina in New York City.

Blood Orange Soufflé Tarts
Sweet Tart Dough
125 g. butter
125 g. confectioner's sugar
1 egg
255 g. all-purpose flour
1 pinch salt

1. Using an electric mixer, cream the butter and sugar on medium speed until creamy. Add the egg. Add flour and salt and mix until just combined. Do not over mix.
2. Pat the dough into a disk, wrap in plastic and chill for one hour.
3. Roll the dough out 1/8 inch thick and cut out 6 circles large enough to line 4-inch tart rings.
4. Line tart rings with dough. Chill for one hour. Blind bake the tart shells, reserve.

Blood Orange Curd
150 g. sugar
150 g. blood orange juice
30 g. lemon juice
Zest of 6 blood oranges
4 eggs
150 g. butter

1. In a medium sized bowl, whisk together sugar, juices, zest and eggs. Whisk over a double boiler until thick. Strain mixture into clean container, cool slightly, whisk in butter.
2. Refrigerate until cool and set.

Blood Orange Soufflé Mix:
9 egg yolks
50 g. sugar
160 g. blood orange juice
30 g. lemon juice
Zest of 2 blood oranges
65 g. all purpose white flour
9 egg whites
100 g. sugar

1. In a medium bowl, whisk together yolks and sugar, whisk in flour, then juices and zest. Whisk this mixture over double boiler until very thick. Transfer mixture to an electric mixer and whisk until cool.
2. With an electric mixer, whisk the egg whites on medium speed until soft peaks form. Slowly add the sugar one teaspoon at a time and whisk until stiff peaks form.
3. Fold meringue into blood orange mixture.

Assembly:

1. Using a pastry bag, pipe blood orange curd into each tart shell ¼ full.
2. Fill the curd filled tart shells with the soufflé mix.
3. Bake the Blood Orange Tarts and 375 degrees F until souffled and lightly browned on top.
4. Dust with confectioner's sugar and serve at once.
5. Suggested accompaniments are blood orange segments and chocolate sorbet.