CHILLED SOUFFLé AU GRAND MARNIER
An excellent, airy, elegant dessert. It has a subtle taste, and it does best as the sole dessert. Chill time is 6 hours or over night. This recipe comes from Spirited Cooking by Robert Ackart (1984).
Provided by Cooking Beast
Categories Gelatin
Time 6h30m
Yield 1 chilled soufflé, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil and chill a 2-quart soufflé dish, or furnish a 1-1/2 quart soufflé dish with an oiled aluminum foil collar.
- In the top of a double boiler, over direct heat, scald the milk. In a mixing bowl, beat the eggs yolks. Pour the milk over the yolks in a steady stream, heating the mixture constantly. Return it to the top of the double boiler and set the pan over simmering water.
- Add the sugar and salt. Cook the custard, stirring constantly, until it thickens and coats a metal spoon. Remove it from the heat.
- Add the gelatin and alcohol, stirring until the gelatin is dissolved.
- Stir in the orange zest. Transfer the mixture to a mixing bowl, allow it to cool, and then chill it until it just begins to set. This is the tricky part; if it chills too long, it will be lumpy.
- With a rotary beater, beat the chilled mixture briefly to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to the prepared soufflé dish. Chill the soufflé for at least 6 hours, or until it is thoroughly set.
- If you wish to offer a sauce, crème anglaise goes well with virtually every chilled soufflé.
Nutrition Facts : Calories 285.3, Fat 19, SaturatedFat 11.3, Cholesterol 145.9, Sodium 90.8, Carbohydrate 21, Sugar 16.9, Protein 8.7
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