Frozen Soufflé Rothschild Recipes

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.

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 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.