Make certain that your souffle doesn’t fall by cheating a bit and making this frozen version of the souffle. Trust me it is no less delicious than the usual variety and your friends and family will be amazed. Plus these are quite easy to make. Souffles without the worry.
6 SERVINGS
- 1 cup sugar
- 6 large egg yolks
- ⅓ cup water
- ⅓ cup Grand Marnier or other orange liqueur
- 2 cups chilled whipping cream
- orange peel strips (optional)
Cut parchment paper into six 3½x13-inch strips. Wrap 1 strip round 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 160°F, 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.
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