Start by combining the gelatin with cold water according to package instructions. Typically, this involves mixing one tablespoon of gelatin with a few tablespoons of cold water. Allow it to sit for about five minutes until it blooms.

In a saucepan over low heat, combine the sugar and bloomed gelatin until dissolved. You'll want it to be smooth and completely transparent.

Slowly whisk in the two large egg yolks to the warm mixture. Stir continuously. You want to avoid scrambling the eggs; gently heating them will create a creamy base. Keep stirring until it thickens into a custard-like consistency.

Now, remove the saucepan from heat and mix in the diluted orange juice and freshly squeezed lemon juice. Let this mixture cool to room temperature.

In a separate bowl, whip the heavy cream until you achieve stiff peaks. It should be airy yet hold together nicely. This step is crucial, as the cream will give the soufflé its lightness.

Gently fold the whipped cream into the cooled orange mixture. Be careful not to deflate the cream. You want a light, fluffy texture that results from this combination.

Stir in the freshly grated ginger and vanilla extract. Both add depth and warmth to the dish, leading to a well-rounded flavor.

Finally, fold in the canned mandarin orange segments. They will lend bursts of flavor and delightful texture to your soufflé.

Transfer the mixture into a serving dish or individual ramekins. Cover with plastic wrap and chill in the refrigerator for at least four hours or until set. Patience is key!

When ready, serve your Neiman Marcus Orange Soufflé with a light dusting of powdered sugar on top or a spritz of whipped cream for decoration. Enjoy the compliments that come your way!