Best Frozen Soufflé Rothschild Recipes

GRAND MARNIER FROZEN SOUFFLES

Steps:

• In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.

FROZEN SOUFFLé ROTHSCHILD

Steps:

• Put the candied fruit in a small bowl, and cover with 3 tablespoons of Grand Marnier or other orange liqueur.
• Cut a strip of parchment paper the full circumference of a 10-cup soufflé dish. Ring the inside edge of the dish all the way to the bottom with the paper, creating a collar that extends a few inches above the rim, and secure the end of the paper with tape.
• Whip the egg whites with the lemon juice in the bowl of an electric mixer until foamy. Gradually add 3 tablespoons of the sugar, and whip until stiff peaks are formed. Remove to a large bowl, and fold in the remaining 1/2 cup of Grand Marnier.
• Clean the mixer bowl and beaters, and whip the cream until it holds soft peaks. Fold the cream into the egg whites.
• Clean the bowl again, and, using the mixer, beat the egg yolks and the remaining 6 tablespoons sugar until very thick and pale yellow. Then fold into the whipped cream and egg whites.
• Fill a third of the soufflé dish with the batter. Drain the candied fruit, and sprinkle half of it, along with the cookie pieces, over the surface of the batter. Pour in the rest of the batter, and top with the remaining candied fruit.
• Cover tightly with plastic wrap, and freeze for at least 3 hours and up to 8 days. Before serving, remove to the refrigerator, and when half frozen, sprinkle the nougatine over the soufflé. Remove the paper collar before serving.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
• While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
• Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
• Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

FROZEN SOUFFLE

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

FROZEN LEMON SOUFFLES

Steps:

• For Filling.
• Whisk all ingredients in top of nonaluminum double boiler set over boiling water until mixture thickens enough to coat back of spoon, about 8 minutes;do not let mixture boil.
• Pour into nonaluminum container; cool to room temperature.
• Cover and refrigerate until very cold and firm.
• (Can be prepared 2 weeks ahead and chilled.).
• For Souffle.
• Tie strip of parchment or foil around each of 8 (4 oz.) ceramic souffle dishes so that paper extends 1 1/2 inches above rim;set aside.
• Place yolks in large mixer bowl and whisk to blend well.
• Bring large saucepan of water to gentle simmer.
• In a small saucepan, cook sugar, lemon juice ,2/3 cup water and peel over low heat until sugar disolves completely, swirling pan occasionally.
• Increase heat and bring to a boil;whisk into yolks in bowl.
• Immediately set bowl over simmering water and whisk until mixture triples in volume and forms slowly disolving ribbon when whisk is lifted, about 10 minutes; do not boil.
• Set souffle base aside until cool, stirring mixture occasionally.
• Beat 2 1/2 cups whipping cream to soft peaks.
• Fold into cooled souffle base.
• Fill each prepared dish 3/4 full.
• Whip remaining 1/4 cup cream to stiff peaks.
• Reserve 1/4 cup lemon filling in refrigerator; fold whipped cream into remaining filling.
• Spoon thin layer into each dish,spreading evenly.
• Spoon remaining souffle base into dishes,smoothing tops if necessary.
• Cover and freeze until firm, about 4 hours.
• Spoon reserved filling into pastry bag fitted with small open star tip(freeze mixture if too runny to pipe).
• Pipe single star or rosette in center of each souffle; remove paper collars.
• If souffles are solidly frozen, let soften slightly in refrigerator before serving.

FROZEN LEMON SOUFFLE

Steps:

• Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
• In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
• Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
• In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

MERRY BERRY FROZEN SOUFFLé

Steps:

• In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
• Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
• Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
• Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
• Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.

FROZEN CHOCOLATE SOUFFLE

Steps:

• Break the chocolate into pieces and process in a food processor until very fine.
• Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
• Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
• In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
• When ready to serve, carefully remove the foil collar and serve at once.

FROZEN PRALINE SOUFFLES

Steps:

• Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
• Make praline:
• Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
• Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side).
• Make meringue and assemble dessert:
• Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
• While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
• Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.