Frozen Strawberry Souffle
|Eggs||6 Large, separated|
|Sugar||1 Cup (16 tbs)|
|Strawberry puree||2 Cup (32 tbs)|
|Grand marnier||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Whipping cream||3 Cup (48 tbs)|
|Walnut halves/Pistachios||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Raspberry sauce||2 Tablespoon|
In large bowl beat egg yolks until thick and lemon colored.
Add 1 cup sugar and beat until dissolved.
Stir in 1/2 cup strawberry puree.
Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently.
Allow to cool.
Add Grand Marnier a little at a time until thoroughly blended.
Combine 1 cup sugar and orange juice in 1-quart saucepan.
Cook, uncovered, over medium-low heat, stirring until dissolved.
Continue cooking without stirring until mixture reaches soft ball stage (235°F on candy thermometer).
While orange juice and sugar are cooking, beat egg whites until soft peaks form.
Very slowly pour in hot orange syrup, beating until stiff peaks form.
Whip cream and fold into yolk mixture.
Fold in remaining strawberry puree.
Gently but thoroughly fold in meringue.
Spoon into oiled and collared 1 1/2-quart souffle dish.
Freeze about 1 1/2 to 2 hours.
When firm, carefully wrap in freezer paper, securing edges with masking tape.