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Frozen Souffle Grand Marnier

by Sally Bernstein

Serves 6

1 cup sugar
2 Tbsp. water
1 Tbsp. grated orange rind

18 egg yolks
3/4 cup Grand Marnier
2½ cups heavy cream, whipped
6 lady finger halves

1 Tbsp. cocoa powder

Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3-4 minutes.

Place the yolks in a bowl of a mix master. Slowly pour the syrup into the yolks while beating. Beat at high speed 10-12 minutes. Add ¼ cup of the Grand Marnier and beat 3 minutes on high speed. Fold the whipped cream into the mixture. Pour about 2” of the mixture into a 4 cup soufflé mold. Arrange the lady fingers on top. Sprinkle with the remaining Grand Marnier. Fill the mold to the top. Refrigerate the remainder of the mixture. Place a waxed paper collar around the soufflé dish. Place the mold in the freezer for 1 hour or until it is firm. When firm, add the remainder of the mixture. Return to the freezer until frozen.

Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately.

Optional: use 8 individual soufflé molds


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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