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Souffle Glace Grand Marnier

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  Heavy cream 2 Cup (32 tbs)
  Egg yolks 8
  Granulated sugar 3⁄4 Cup (12 tbs)
  Water 6 Tablespoon
  Grand marnier 7 3⁄4 Tablespoon (5 Tablespoons Plus 8 Teaspoons)
  Grated orange zest 1 Tablespoon (From 1 Fruit)
  Unsweetened cocoa powder 1 Tablespoon (For Dusting)
  Powdered sugar 1 Tablespoon (For Dusting)

In a deep bowl whip the cream to soft peaks and set aside in the refrigerator.
Prepare eight 4-ounce ramekins by wrapping each with a parchment paper collar extending 1 inch above the rim.
Place the ramekins on a baking sheet.
In a large bowl, use an electric mixer to slowly whip the egg yolks until thick.
Combine the sugar and water in a small saucepan and bring to a full boil.
Gradually add the sugar syrup into the yolks with the mixer on low and continue whipping on high speed until the mixture reaches room temperature.
Blend in the 5 tablespoons Grand Marnier and the orange zest.
Gently fold the whipped cream into the mixture by hand.
Using a ladle or large spoon, fill each ramekin to 1/2 inch above rim of ramekin.
Flatten the top of the mixture and freeze for 3 to 4 hours.

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