Best 2 Frozen Grand Marnier Souffle Recipes
Welcome to the realm of culinary delights, where flavors dance and tantalize your taste buds! In this enchanting article, we embark on a delectable journey to discover the ultimate frozen Grand Marnier soufflé recipe. Whether you're an experienced chef or an enthusiastic home cook, this article will guide you through the magical process of creating this classic dessert that is both visually stunning and exquisitely delicious. Prepare to be captivated as we delve into the secrets of achieving the perfect balance of flavors and textures, ensuring an unforgettable culinary experience.
Let's cook with our recipes!
FROZEN GRAND MARNIER SOUFFLE
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 8
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 SOUFFLE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 9
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.
Tips:
- For a smoother soufflé, make sure all ingredients are at room temperature before beginning.
- Be sure to grease and sugar the soufflé dish thoroughly to prevent sticking.
- Don't overbeat the egg whites, or the soufflé will be tough.
- Bake the soufflé immediately after assembling it, or it will start to deflate.
- Serve the soufflé as soon as it is out of the oven, as it will start to fall after a few minutes.
Conclusion:
The frozen Grand Marnier soufflé is a delicious and elegant dessert that is perfect for special occasions. It is relatively easy to make, but it does require a bit of time and attention to detail. By following the tips above, you can ensure that your soufflé turns out perfect every time.
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