Frozen Praline Souffles Recipes

FROZEN LEMON SOUFFLE

Steps:

• Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
• In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
• Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
• In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

FROZEN SOUFFLE

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

FROZEN SOUFFLé ROTHSCHILD

Steps:

• Put the candied fruit in a small bowl, and cover with 3 tablespoons of Grand Marnier or other orange liqueur.
• Cut a strip of parchment paper the full circumference of a 10-cup soufflé dish. Ring the inside edge of the dish all the way to the bottom with the paper, creating a collar that extends a few inches above the rim, and secure the end of the paper with tape.
• Whip the egg whites with the lemon juice in the bowl of an electric mixer until foamy. Gradually add 3 tablespoons of the sugar, and whip until stiff peaks are formed. Remove to a large bowl, and fold in the remaining 1/2 cup of Grand Marnier.
• Clean the mixer bowl and beaters, and whip the cream until it holds soft peaks. Fold the cream into the egg whites.
• Clean the bowl again, and, using the mixer, beat the egg yolks and the remaining 6 tablespoons sugar until very thick and pale yellow. Then fold into the whipped cream and egg whites.
• Fill a third of the soufflé dish with the batter. Drain the candied fruit, and sprinkle half of it, along with the cookie pieces, over the surface of the batter. Pour in the rest of the batter, and top with the remaining candied fruit.
• Cover tightly with plastic wrap, and freeze for at least 3 hours and up to 8 days. Before serving, remove to the refrigerator, and when half frozen, sprinkle the nougatine over the soufflé. Remove the paper collar before serving.

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 STRAWBERRY SOUFFLE

Steps:

• Praline: Lightly oil a sheet pan.
• Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
• Continue to cook until the sugar turns golden brown (swirl, but do not stir).
• Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
• The caramel will start to set very quickly.
• When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
• Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
• Form into collars around six 6-ounce ramekins, and tape or tie in place.
• Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
• Set aside to macerate for 20 minutes.
• Puree the remaining strawberries in a blender or food processor, and reserve.
• Whip the egg whites until soft peaks form.
• Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
• Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
• Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
• Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
• Set on a tray and freeze overnight.
• (The souffles will keep in the freezer for week).
• Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
• Serve immediately.

FROZEN PRALINE SOUFFLES RECIPE

Steps:

• Special equipment: 2 (4-oz) ramekins; a candy thermometer Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together. Make praline: Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens. Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side). Make meringue and assemble dessert: Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (so-ball stage), 3 to 5 minutes. While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue. Whisk cream with Cognac in another bowl until it holds so peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving. Cooks' notes: ·To take the temperature of a shallow amount of syrup, put bulb of thermometer in skillet and turn thermometer facedown, resting other end against rim of pan. Check temperature frequently. ·Soufflés can be frozen up to 1 day. ·The egg whites in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area. You can substitute reconstituted powdered egg whites.

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.