Food Network: Frozen Grand Marnier Souffles

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Frozen Grand Marnier Souffles
Recipe courtesy Emeril Lagasse

1 tablespoon unsalted butter
1 tablespoon plus 1/2 cup granulated sugar
6 large egg yolks
3/4 teaspoon finely grated orange zest
5 tablespoons Grand Marnier or other orange-flavored liqueur
4 large egg whites*
Pinch salt
1 cup cold heavy cream
Thin strips orange zest, for garnish

Lightly butter 6 (4-ounce) souffle dishes and dust
with 1 tablespoon of the sugar, knocking out any excess. Make collars from
aluminum foil strips or pieces of parchment paper and wrap around the dishes so
that the upper edges are 1-inch above the tops. Secure with string and set aside.

In a medium heatproof bowl, beat the egg yolks with 1/4 cup of the remaining sugar
and 1/2 teaspoon of the orange zest. Whisk in the Grand Marnier and place the bowl
over a pot of barely simmering water and cook, whisking constantly, until the
mixture is thick and light in color like whipped cream, 4 to 5 minutes. Remove
from the heat.

In a large bowl, beat the egg whites with the salt until foamy. Beating, gradually

add the remaining 1/4 cup sugar until glossy peaks are formed. Set aside.

In a third bowl, beat the cream until it forms soft peaks.

Gently fold the whipped cream into the egg yolk mixture, and then fold in the
meringue. Spoon the mixture into the prepared souffle dishes, leveling off the
tops. Freeze until the souffles are set, at least 4 hours or overnight.

To serve, remove the foil collars from the dishes and place each on a dessert
plate. Garnish each portion with orange zest strips and serve cold.