A Rich French Dessert Featuring Orange Flavored Brandy Is A Great Learning Technique.
Souffle Glace a L'orange, kind of sounds intimidating, but do not worry it is actually very simple. You don't even have to bake this souffle, you cook the custard on top of the stove and freeze it. This can get you some wow factor at your next dinner party. Grand Marnier is an orange flavored French Brandy, but you can substitute triple sec or another orange liqueur. The flavors can be custom tailored to your liking as well. Substituting different juices, liquers or even spices like ginger can really push the envelope.
Glace in French is frozen and it is called a souffle because you have to wrap a collar of foil, wax paper, or parment paper around your ramekin so you can over fill it. After freezing you remove this collar and it has the illusion that it rose up over the top.
Another component for this recipe is a Sabayon. Classical Sabayon or Zabaglione in Italian uses raw egg yolks heated over a double boiler. Traditionaly it calls for wine, this recipe substitutes the juice and Grand Marnier. Some recipes finish with beaten egg white, while this one replaces them with beaten heavy cream.
Some tips for getting the maximum amount of juice from your oranges include rolling them around under your palm or placing them in the microwave for a few seconds. These methods have been documented to once again help you extract the most juice possible.
Frozen Grand Marnier Souffle Recipe
Makes 4 servings
- 8 each egg yolks
- 2 ounces Grand Marnier Liqueur
- 1 cup granulated sugar
- 2 each oranges
- 1 cup heavy whipping cream
- parchment or foil, as needed
- non stick cooking spray
- powdered sugar for garnish
Method:
- Fold waxed or parchment paper strips lengthwise and spray with vegetable cooking spray. Secure around four 6-8 ounce ramekins to make 2-inch collars, using tape. Place ramekins on a baking sheet.
- Zest oranges and roll around then extract the juice.
- Place eggs, sugar, orange juice and zest, and grand marnier in a metal or glass mixing bowl.
- Heat a pot of water to a rolling simmer and place the egg yolk mixture atop.
- Whisk constantly to avoid scrambling,the egg mixture should get pale yellow colored and double in volume.
- Let mixture cool.
- Whip heavy cream to soft peaks.
- Fold in the cooled sabayon.
- Fill the ramelkins over the top equally and freeze.
- to serve unwrap the collar and dust with powdered sugar
For added garnish: top with mint springs, orange segements or a raspberry sauce or you could actually freeze in the hollowed out orange shells
