Grand Marnier Frozen Souffles Recipes

FROZEN GRAND MARNIER SOUFFLE

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.

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.

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE

Steps:

• Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
• In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
• In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
• Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
• Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
• Serve souffl s immediately.

GRAND MARNIER® SOUFFLE

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.

FROZEN GRAND MARNIER SOUFFLE

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.

FROZEN GRAND MARNIER SOUFFLES

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 GRAND MARNIER SOUFFLES

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.

GRAND MARNIER SOUFFLE

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!).

GRAND MARNIER SOUFFLé

Steps:

• Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
• In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
• Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
• In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
• Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
• Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.