Grand Marnier Frozen Souffles Recipes

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.

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.

Steps:

• Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.
• In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.
• In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.
• Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.

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.

Steps:

• For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer.
• Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously.
• For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes.
• Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes.
• After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away.
• Bon appetit!

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.

Steps:

• Preheat oven to 450 degrees.
• Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
• Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
• In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
• Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
• Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Steps:

• Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
• In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
• In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
• Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
• Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
• Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
• Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
• Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
• Preheat oven to 400 degrees.
• Beat whites until soft peaks form.
• Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
• Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
• Bake for 20 minutes until puffed and browned on top.
• Serve immediately.

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.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

Steps:

• Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
• In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
• In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
• Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
• Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
• Preheat oven to 400 degrees F.
• In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
• Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).

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.