AuthorCarol RidehalghCategorySliding Stop SweetsDifficultyAdvancedA perfect summer dessert ready in advance, to serve straight from the freezer. Preparing the ramekin(s) can also be done ahead of time. You will need a sugar thermometer, parchment paper and fine string.
The 9 ramekins that I use for these individual iced soufflés are 7cm in diameter and
5cm tall. If you decide to serve this in 1 large soufflé dish remember that the dish will still need to be prepared with a collar if you want that wow factor.
Being organised is key at this stage.
Using doubled parchment paper and fine string prepare the collars about 3cm taller than the soufflé dish(s) and secure tightly with string.
Put the yolks and orange zest into the bowl of a stand mixer with the whisk attachment.
Weigh the Grand Marnier into a jug.
Weigh the cream and chill in the fridge.
Weigh the sugar and the water into a pan. Put the sugar thermometer into the pan then the pan over low heat.
Turn the stand mixer on, slowly at first. When the sugar thermometer reads 121°C remove from the heat immediately and pour the sugar syrup gradually over the yolks, speeding up the mixer at this stage.
Leave the mixer running until the yolks are 4 x their volume, 'faire le ruban' and continue to mix until it is cold. This will take at least 10 minutes and possibly more. When it is completely cold, add the Grand Marnier and mix in.
Meanwhile, whisk the cream to a soft peak and if necessary keep chilled in the fridge.
Fold the cream into the cooled yolks, just enough to incorporate.
Put the souffle mixture into a jug and pour into the ramekin(s) to about 1 cm above the rim.
Put straight into the freezer overnight.
To serve, simply remove the string and carefully peel back the parchment paper.
The soufflés will keep up to a week in the freezer.
A brandy snap tuile to accompany the soufflé in the photo, the texture makes a nice contrast. (see recipe page 120, Fodder for Foodies cookbook)
Ingredients
Directions
The 9 ramekins that I use for these individual iced soufflés are 7cm in diameter and
5cm tall. If you decide to serve this in 1 large soufflé dish remember that the dish will still need to be prepared with a collar if you want that wow factor.
Being organised is key at this stage.
Using doubled parchment paper and fine string prepare the collars about 3cm taller than the soufflé dish(s) and secure tightly with string.
Put the yolks and orange zest into the bowl of a stand mixer with the whisk attachment.
Weigh the Grand Marnier into a jug.
Weigh the cream and chill in the fridge.
Weigh the sugar and the water into a pan. Put the sugar thermometer into the pan then the pan over low heat.
Turn the stand mixer on, slowly at first. When the sugar thermometer reads 121°C remove from the heat immediately and pour the sugar syrup gradually over the yolks, speeding up the mixer at this stage.
Leave the mixer running until the yolks are 4 x their volume, 'faire le ruban' and continue to mix until it is cold. This will take at least 10 minutes and possibly more. When it is completely cold, add the Grand Marnier and mix in.
Meanwhile, whisk the cream to a soft peak and if necessary keep chilled in the fridge.
Fold the cream into the cooled yolks, just enough to incorporate.
Put the souffle mixture into a jug and pour into the ramekin(s) to about 1 cm above the rim.
Put straight into the freezer overnight.
To serve, simply remove the string and carefully peel back the parchment paper.
The soufflés will keep up to a week in the freezer.
A brandy snap tuile to accompany the soufflé in the photo, the texture makes a nice contrast. (see recipe page 120, Fodder for Foodies cookbook)