FROZEN SOUFFLé ROTHSCHILD

Frozen Soufflé Rothschild image

Yield 8 to 10 servings

Number Of Ingredients 8

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1/2 cup candied orange or ginger, finely chopped
3 tablespoons plus 1/2 cup Grand Marnier or other orange liqueur
6 large egg whites, plus 9 large egg yolks
1 teaspoon lemon juice
9 tablespoons sugar
1 1/2 cups heavy cream
5 ounces almond cookies (or any other kind of flavorful crunchy cookies), cut up into bite-sized pieces
1 cup nougatine (see page 339) or other crackly caramel-based candy, such as praline (see page 361), finely chopped

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.