Frozen Grand Marnier Souffles Recipes

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Dissolve gelatin in the boiling water.
• Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
• Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
• Beat egg whites to stiff peaks.
• Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
• Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
• To serve, remove collar and roll edge of souffle in ground praline.

FROZEN GRAND MARNIER SOUFFLES

Steps:

• Cut parchment paper into six 3 ½ x 13-inch strips.
• Wrap 1 strip around edge of each of six ¾-cup soufflé dishes or ramekins, creating a collar that stands above the rim.
• Secure with tape.
• Combine sugar, yolks and water in medium metal bowl and whisk to blend.
• Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).
• Whisk egg mixture constantly until thermometer registers 160F, about 10 minutes.
• Remove bowl from over water.
• Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes.
• Beat in Grand Marnier.
• Using electric mixer, whip cream in large bowl to soft peaks.
• Fold cream into egg mixture.
• Divide mixture equally among prepared soufflé dishes.
• Freeze overnight.
• (Can be made 2 days ahead. Cover; keep in freezer).
• Carefully remove collars from soufflé dishes.
• Garnish soufflés with orange peel strips, if desired.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
• While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
• Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
• Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

FROZEN GRAND MARNIER SOUFFLES

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Bring sugar, water and grated orange rind to a boil over moderate heat. Cook syrup to 220 degrees on a candy termometer. Beat egg yolks until thick and lemon colored. Pour in syrup in a stream over egg yolks and beat until thick. Cool. Beat in Grand Marnier. Beat heavy cream until light shipped and fold into egg yolk mixture. Refrigerate.
• Meanwhile, fit souffle dish with a 6" band of silver foil. Double and grease to form a collar extending 2" above rim and secure with a string. (Press foil closely along rim to prevent leakage.) Spoon a 2" layer of custard into dish and top with half the cake cubes. Cover sponge cake cubes with another layer of custard and add remaining cake cubes. Top with remaining custard. Freeze for 6 hours. Serve with whipped cream flavored with Grand Marnier. Garnish with strawberries and/or raspberries.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Put the egg yolks and sugar in a mixing bowl and beat on medium speed until mixture is almost white and very fluffy, 3-5 minutes.
• In a small saucepan, bring 1/2 cup heavy cream to boil.
• Beating the egg yolk mixture continuously on low speed, pour in the hot cream in a thin stream until fully incorporated.
• Briefly heat 2 tbsp grand marnier.
• In another bowl, using clean beaters, whip the remaining cream at medium speed until it is firm enough to form stiff peaks that hold their shape when the beaters are lifted out.
• Briefly beat in 2 tbsp more of the grand marnier.
• Put the ladyfingers in a shallow bowl and drizzle them with the remaining grand marnier, leaving them to soak for several minutes.
• With a rubber spatula, stir about a third of the whipped cream into the egg yolk mixture.
• If you want to make the dessert look like a souffle, take a length of parchment paper, waxed paper, or aluminum paper about 2 inches longer than the circumference of a 1-quart souffle dish.
• Fold the paper lengthwise in half and wrap it around the rim, rising about 3 inches above the rim, using freezer proof tape to tape it securely in place.
• Spoon one-third of the mixture into the souffle dish (or loaf pan).
• Arrange three of the ladyfingers evenly on top.
• Top with another one-third of the mixture, then the remaining ladyfingers, and finally the remaining souffle mixture.
• Put the dish or pan in the freezer and freeze for several hours, until the souffle is firm.
• Remove from the freezer about 20 minutes before serving, to soften slightly at room temperature.
• To serve, dip a serrated knife in hot water.
• If using a souffle dish, remove the paper collar and cut horizontally even with the rim to free the top portion of the souffle and then cut it into wedges; continue serving the portion inside the dish by cutting wedges and carefully lifting them out with a cake slicer.
• To serve from the loaf pan, dip the pan briefly in hot water, then unmold onto a platter and cut into slices.
• Serve on chilled dessert plates, garnished if you like with candied orange peel and fresh berries.

FROZEN GRAND MARNIER MOUSSE

Steps:

• Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream.
• Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier.
• Warm the yolks in a 3-cup bowl set in hot tap water.
• Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool.
• Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula.
• Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture.
• Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates.
• For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning.