There are really two different styles of frozen soufflés; both are somewhat easy to make, so don’t be intimidated. One type is more light and uses an Italian meringue (egg whites beaten and “cooked” by slowly folding in a hot, sugar syrup). The other, like my recipe, is creamier and has an eggy base that takes on whatever flavoring agent you add, such as the Grand Marnier. The base here is technically considered a Bavarian cream, which is a type of custard. With this method, egg yolks are gently cooked with sugar until thickened. With either type, you need to remember eggs can be somewhat tricky so making a frozen soufflé does require some focus. But it’s very doable.
Frozen Grand Marnier Soufflé
- 1/2 cup sugar
- 1/4 cup Grand Marnier
- 6 egg yolks
- 2 tablespoons water
- 2 teaspoons freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 1/2 cups heavy cream
- 1 tablespoon confectioners sugar
- orange peel for garnish (optional)
- Step 1 Cut four 12×4-inch long strips of parchment paper. Wrap one parchment strip around a small 2/3-cup ramekins or shuffle dish and secure it with tape. Note: This will allow the soufflé custard to stay in place while it freezes. Repeat with the remaining ramekins and set aside.
- Step 2 Fill a double boiler with about 3-4 inches of water. Place over medium heat and bring to a boil.
- Step 3 When the water is boiling add the sugar, Grand Marnier, egg yolks, water, orange juice and zest to the top of the double boiler. Note, is you do not have a double boiler, use a small and medium saucepan that fit together well enough to mimic a double boiler. Ideally, if you do not want the water to touch the top pot.
- Step 4 Whisk the egg mixture continuously until the mixture begins to thicken and turns a nice bright yellow color, about 8-10 minutes or until it reaches 140 degrees F. Be careful not to overcook or “scramble” the egg mixture. Reduce the heat slightly if you are concerned. Remove from the heat and pour the custard into the bowl of a kitchen mixer fitted with a whisk attachment, and beat on low until cool, about 3 minutes.
- Step 5 Pour the custard base into a large mixing bowl and set aside.
- Step 6 Clean the mixer bowl and add the heavy cream. Beat on high until stiff peaks have formed. Mix in the confectioners sugar.
- Step 7 Using a large rubber spatula, gently fold the whipped cream into the custard being careful not to over mix and deflate the cream.
- Step 8 Using a spoon, divide the soufflé mixture into the prepared ramekins. Using the back of a spoon, even the tops of as best as possible.
- Step 9 Place the soufflés in the freezer and chill for at least 4 hours or overnight.
- Step 10 To serve, remove the parchment paper and top with an orange peel for garnish.