FROZEN GRAND MARNIER SOUFFLE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 9
Steps:
- Dissolve gelatin in the boiling water.
- Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
- Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
- Beat egg whites to stiff peaks.
- Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
- Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
- To serve, remove collar and roll edge of souffle in ground praline.
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