Frozen Grand Marnier SouffleCourse: DessertsCuisine: FrenchDifficulty: Intermediate
I love this recipe and love that instead of cooking, you freeze it. These souffles are delicious and festive. I have prepared this both at holiday time as well as for a warm, summer dinner party. Grand Marnier is always a favorite liquor to cook or bake with. I find it too sweet to drink but when using it in baked goods it always adds a wonderful flavor profile and so much richness to a dessert. My kids like this very much, Souffle’s are wonderfully decadent.
1 1/2 cups cold heavy cream
4 egg yolks
3/4 cup sugar
1 1/2 Tablespoons Grand Marnier
Zest from fresh orange
- Chantilly Cream
2 cups heavy cream
2 Tablespoons powered sugar
1/2 teaspoon vanilla
- Prepare 8, 3 inch, ramekins. Cut 1 strip of parchment paper per serving dish that is long enough to wrap around entire diameter of the dish and wide enough to extend about 1 inch above the rim of the dish. Wrap around the outside of the dish, create a collar, that extends over the top of the bowl. Tightly secure the collar to the dish with tape. Transfer to freezer and chill while you prepare the soufflé.
- Whip cream with and electric hand mixer just until soft peaks form. Refrigerate while you prepare the rest.
- In a bowl of a stand mixer, combine eggs, egg yolks, sugar, Grand Marnier, and zest. Place bowl over a pot of simmering water and whisking constantly until mixture is hot to the touch and sugar is dissolved fully, about 40 minutes.
- Place the bowl in the stand mixer with the whisk attachment and whip the mixture on medium high speed until mixture is light and fluffy and has cooled completely about 4 minutes.
- Gently pour the whipped cream over the beaten egg mixture and using a large rubber spatula, gently fold to combine everything. Evenly divide and pour the mixture among the prepared dishes, so that it extends over the paper rim collar.
- Transfer to the freezer for at least 12 hours or overnight.Remove paper collars before serving. Add a dollop of Chantilly Cream to each Souffle and a bit of candied citrus.
- You can prepare this in one large bowl. If you want before serving dust with powdered sugar.
- Chantilly Cream
- Place the bowl of a stand mixer in the freezer for 15 minutes. Add the cream, sugar, and vanilla to the bowl and whisk on medium high speed until soft peaks form about 1 minute.
- Remove from the mixer and cover bowl and refrigerate until ready to use. If the cream has softened, gently whisk again to bring it back together before serving.