Ka'u Orange Ricotta Breakfast Souffle with Taro Griddle Cakes: Fairmont Moments

Ingredients

• 6 tablespoons unsalted butter, softened, plus more
• 1 cup granulated sugar, plus more for dusting
• 3/4 cup water
• Pinch Kosher salt
• 3/4 cup all-purpose flour
• 4 large egg yolks
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 3/4 cups Ricotta Cheese
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 2 oz Grande Mariner Liqueur
• Confectioners' sugar for dusting
• 3 cups juice from about 5 Ka’u oranges
• 1 cup unsalted butter
• 3 tablespoons orange zest
• 2 ½ cups fine sugar
• 5 eggs
• 1 cup Heavy Whipping Cream
• 1 tablespoon Sugar
• 1/2 tsp. Paauilo Vanilla Powder
• 18oz Taro Root or Purple Sweet Potato cooked
• 2oz Whole Butter softened
• 4 egg yolks
• 6 egg whites whipped into stiff peaks
• 4 tablespoons all purpose flour
• 8 tablespoons Heavy Cream
• Sea Salt and Pepper
• Garnish if desired (herbs, puree, flavoring)