Soufflé au Grand Marnier
This frozen souffle stands up above the top of the dish. It is an airy confection of flavored custard, beaten egg white, and whipped cream. The “crown” is formed by extending the top of the dish with a paper collar, then pulling off the paper after the souffle is frozen. Let it warm slightly before scooping.
- Heavy (whipping) cream - 1 pint
- Sugar - 1/2 cup
- Eggs - 4, separated
- Water - 2 tablespoons
- Grand Marnier Liqueur - 1/4 cup
- Cocoa powder or confectioner’s sugar for dusting
Butter a souffle dish. Sprinkle with granulated sugar, dumping out the excess. Fold a wide strip of parchment paper in half and wrap around the souffle dish with about two inches of paper extending above the top of the dish. Tie into place with string. This, in effect, makes a deeper dish.
Whip the cream with 1/4 cup of the sugar until soft peaks form. Set aside. Beat the yolks with the remaining sugar and water. Place in the top of a double boiler over simmering water and whisk gently until thick and lemon-yellow. Place over a bowl of ice and continue beating until cooled. Whisk in the Grand Marnier. Fold the egg mixture into the whipped cream. Beat the egg whites in a clean bowl with clean beaters until stiff peaks form. Fold into the souffle mixture. Pipe or spoon the mixture into the prepared dish. Smooth the top. Cover with a disc of parchment paper. Freeze at least 4 hours.
To serve: Untie the string and gently strip off the paper collar, leaving souffle standing up over the top of the dish. Sprinkle with cocoa or confectioner’s sugar. Scoop to serve.