GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
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.
FROZEN STRAWBERRY SOUFFLE
This recipe is from chef Gary Robins. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Cook time = Overnight freezing time
Provided by Dee514
Categories Frozen Desserts
Time 12h40m
Yield 6 Souffles, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 516.1, Fat 27.6, SaturatedFat 12.1, Cholesterol 67.9, Sodium 65.4, Carbohydrate 65, Fiber 3.1, Sugar 59.2, Protein 6.7
FROZEN SOUFFLE AMARETTO (WINDOWS ON THE WORLD)
From the 107th floor of the World Trade Center, a glistening New York was served up for your viewing pleasure. The view was unequaled - up to 50 miles on a clear day! The tempting menu reflected the world that seemed to lie in its view. You can still enjoy one of The Restaurant's great desserts.
Provided by JackieOhNo
Categories Dessert
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs.
- In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs.
- Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours.
- To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.
Nutrition Facts : Calories 508.2, Fat 37, SaturatedFat 22.1, Cholesterol 336.7, Sodium 100.9, Carbohydrate 39.4, Fiber 0.3, Sugar 36.5, Protein 6.7
FROZEN SPINACH SOUFFLE
For those of you who love Stouffer's Spinach Souffle, try this. This recipe makes about twice the amount.
Provided by Mary Leverington
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 2-quart souffle dish and preheat oven to 375 degrees F.
- Thaw spinach.
- Drain and squeeze out excess moisture.
- Melt butter in a medium size frying pan.
- Sprinkle flour on butter and blend in with a slotted spoon.
- Cook until it bubbles and begins to brown just a little.
- Remove from heat and slowly blend in the milk, stirring constantly, until smooth.
- Return to heat, add seasonings and cook on low for about 10 minutes or until thickened, stirring constantly.
- Beat egg yolks well with a whisk.
- Add about 1/4 cup of the sauce into the eggs and stir.
- Add another 1/4 cup and stir again.
- Remove pan from heat and slowly stir in the rest of the eggs.
- Place well-drained spinach into a blender or food processor and pour sauce over it.
- Blend until smooth, about 5-10 seconds.
- Pour into a bowl.
- Beat egg whites until fairly stiff, but not dry.
- Fold them gently into spinach mixture until all white streaks are gone.
- Pour into souffle dish and sprinkle cheese on top.
- Bake 45 minutes to one hour until set.
- (Souffle is done when puffy and nicely browned. It will be somewhat soft on the inside.) Serve immediately.
FROZEN GRAND MARNIER SOUFFLES
Categories Liqueur Chocolate Dairy Egg Dessert Freeze/Chill Cocktail Party Frozen Dessert Spring Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
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 CHOCOLATE SOUFFLE
Provided by Moira Hodgson
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Break the chocolate into pieces and process in a food processor until very fine.
- Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
- Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
- In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
- When ready to serve, carefully remove the foil collar and serve at once.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 87 milligrams, Sugar 25 grams, TransFat 0 grams
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.
FROZEN LEMON SOUFFLE
Make and share this Frozen Lemon Souffle recipe from Food.com.
Provided by Vina7737
Categories Frozen Desserts
Time 13h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice.
- Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green).
- Cool.
- Chill until partially set, about 1 hour, stirring occasionally.
- In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture.
- In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture.
- Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish.
- Pour mixture into dish.
- Freeze 6 hours or overnight.
- Remove "collar".
- Garnish with whipped cream, candy lemon drops and gum drop slivers if desired.
- Return leftovers to freezer.
- TIP:
- Souffle can be chilled in refrigerato 6 hours instead of being frozen.
Nutrition Facts : Calories 364.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 54.3, Sodium 47.1, Carbohydrate 56.8, Fiber 0.1, Sugar 50.8, Protein 3.7
More about "frozen souffle recipes"
FROZEN SOUFFLé (GRAND MARNIER SOUFFLé GLACé)
From videoculinary.com
Estimated Reading Time 1 min
FROZEN BLACKBERRY SOUFFLE RECIPE - LOS ANGELES TIMES
From latimes.com
KEY LIME FROZEN SOUFFLE (FROZEN MOUSSE) - BAKING …
From baking-sense.com
BLINTZ SOUFFLE - JAMIE GELLER
From jamiegeller.com
FROZEN SOUFFLE DESSERT RECIPE - GRAND MARNIER SOUFFLé GLACé
From youtube.com
FROZEN CHOCOLATE SOUFFLé - PUREWOW
From purewow.com
FROZEN ORANGE SOUFFLE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
FROZEN CHERRY AND CHOCOLATE CHIP SOUFFLé RECIPE
From foodhousehome.com
SMOKY GREENS SOUFFLé RECIPE
From southernliving.com
FROZEN SOUFFLE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
You'll also love