Souffle Au Grand Marnier
Submitted by davey
Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
2 hrsThis frozen souffle is all the drama of a classic French souffle without any of the oven anxiety.
Egg yolks get cooked with sugar and water over low heat until thick and lemon-yellow, then cooled over ice while Grand Marnier is beaten in. That orange-perfumed custard folds into soft whipped cream, and stiffly beaten egg whites go in last for an airy, mousse-like texture.
Piped into a buttered dish fitted with a paper collar, the souffle freezes solid but rises above the rim like the real thing. Remove the collar before serving and dust the top with cocoa powder for a stunning presentation.
Chef’s Tips
- Cook the egg yolks over very low heat, stirring constantly. Too much heat scrambles them. You want a thick, ribbon-like custard.
- Cool the yolk mixture completely over ice before folding it into the cream. Warm custard will deflate both the whipped cream and the egg whites.
- The paper collar is essential for the classic souffle look. Wrap parchment around the dish extending 2 inches above the rim and secure with kitchen string.
Ingredients
Directions
Whip cream with sugar until soft peaks form.
Set aside.
Beat the yolks with the remaining sugar and water.
Cook carefully over low heat until thick and lemon-yellow.
Continue beating over ice to cool, and add Grand Marnier.
Fold this into the whipped cream.
Beat the egg whites until stiff peaks form and fold them into the souffle mixture.
Pipe into a buttered dish with a paper collar and freeze.
Remove collar to serve and dust with cocoa.
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