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.