Iced grand marnier souffle recipe

Step by Step

Step 1

Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.

Step 2

In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.

Step 3

In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.

Step 4

Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.

Ingredient

Butter

2 tablespoons 2 tablespoons
Heavy cream

2 cups 2 cups
Water

3 tablespoons 3 tablespoons
Sugar

1 cup 1 cup
Yolks

8 egg 8 egg
Orange-flavored liqueur (recommended: grand marnier)

2 tablespoons 2 tablespoons
Rasped orange zest

2 teaspoons 2 teaspoons

Iced grand marnier souffle recipe

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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