Iced Souffle Recipes

ICED GRAND MARNIER SOUFFLE

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.

ICED SOUFFLE

Steps:

• Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
• In a small bowl, soften gelatin in water, 3 to 5 minutes.
• In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
• Pour into a large bowl; stir in coffee and liqueur.
• Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
• In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
• Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
• Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
• Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
• To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.