Tuesday, November 18, 2014

Grand marnier and orange iced soufflé

This fabulous dessert has a crisp yet melt-in-the-mouth texture. It can almost be eaten straight from the freezer, but it can also sit around in the fridge for a couple of hours.

* Serves 8

  • 4 large oranges
  • 1 (1/4-oz.) envelope unflavored gelatin
  • 6 large eggs, separated
  • 1 cup plus 2 tbsp. superfine sugar
  • 4 to 6 tbsp. Grand Marnier
  • 2 tbsp. lemon juice
  • 1 3/4 cups whipping cream, whipped
  • 2 tbsp. water
  • few stems of red currants

Prepare a 7-inch-wide, deep soufflé dish by wrapping it in a collar of double waxed paper that comes about 2 inches above the rim. Secure the waxed paper with tape. Finely grate the zest of 2 oranges and set aside. Squeeze out enough juice from 2 or 3 of the oranges to make 1 cup of juice. Heat the orange juice and then stir in the gelatin. Set it aside to dissolve or put it in a small bowl over hot water until completely dissolved.

Whisk the egg yolks and 1 cup of the sugar until thick and creamy. Whisk in the orange juice, orange zest, Grand Marnier, and lemon juice. Set aside to cool but don’t chill. Whisk the egg whites until stiff. Fold them gently into the cooled orange and egg yolk mixture, followed by the whipped cream, until well incorporated. Spoon into the prepared soufflé dish and freeze for several hours or overnight.

Thinly slice and halve the remaining orange and place in a shallow pan or frying pan with the remaining 2 tablespoons sugar and 2 tablespoons water. Simmer gently until tender, then cook over a high heat until the orange segments begin to caramelize. Cool thoroughly on a sheet of waxed paper.
To serve, carefully remove the paper collar from around the soufflé and put the dish on a serving plate. Arrange the caramelized orange segments on top of the soufflé and add a few stems of fresh red currants.

Variations:

  • Grand marnier, orange & chocolate iced soufflé
Prepare the basic recipe, but stir in 1/2 cup dark chocolate chips or grated chocolate before spooning into the soufflé dish.

  • Orange & ginger iced soufflé
Prepare the basic recipe, replacing the Grand Marnier with ginger syrup. Top with crystallized (candied) chopped ginger instead of orange segments and red currants.

  • Pink grapefruit & hazelnut iced soufflé
Prepare the basic recipe, replacing the 4 oranges with 2 pink grapefruits. Remove the rind from 1 grapefruit in long shreds and set aside for later. Remove the rind from the other grapefruit with as much juice as necessary and continue following the basic recipe. Stir in 1/2 cup crushed toasted hazelnuts before spooning into the soufflé dish. While the soufflé is chilling, simmer the shredded rind with the sugar and water until caramelized. Top the soufflé with a few cracked hazelnuts and the candied grapefruit rind.

  • Pink grapefruit & cassis iced soufflé
Prepare the basic recipe, replacing the 4 oranges with 2 pink grapefruits (prepared as in the variation above) and the Grand Marnier with cassis or black currant liqueur. Use a few black currants or blackberries on top along with the candied grapefruit rind.