Frozen Souffle Recipes

GRAND MARNIER FROZEN SOUFFLES

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.

FROZEN LEMON SOUFFLE

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.

FROZEN PRALINE SOUFFLES

Steps:

• Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
• Make praline:
• Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side).
• Make meringue and assemble dessert:
• Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
• While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
• Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.

FROZEN SOUFFLE

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

FROZEN GRAND MARNIER SOUFFLE

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 LEMON SOUFFLE

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.