Frozen Grand Marnier Souffle

Directions

• 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.