Frozen grand marnier souffles - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 cup Sugar
6 larges Egg yolks
⅓ cup Water
⅓ cup Grand Marnier or other orange liqueur
2 cups Chilled whipping cream
Orange peel strips (opt.)

Directions

Cut parchment paper into six 3½ x 13 inch strips. Wrap 1 strip around edge of each of six ¾-C souffle dishes or ramekins, creating a collar that stands above the rim. Secure with tape. Combine sugar, yolks and water in medium metal bowl and whisk to blend. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk egg mixture constantly until thermometer registers 160'F, about 10 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes. Beat in Grand Marnier. Using electric mixer, whip cream in large bowl to soft peaks. Fold cream into egg mixture. Divide mixrure equally among prepared souffle dishes. Freeze overnight. (Can be made 2 days ahead. Cover; keep in freezer.) Carefully remove collars from souffle dishes. Garnish souffles with orange peel strips, if desired. Source: ROBERT BENNETT, LE BEC FIN, PHILADELPHIA Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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