Frozen Soufflé

What you need

Serves 5:
For the syrup:

  • 10 Tbsp. orange juice
  • 3 Tbsp. GRAND MARNIER® Cordon Rouge liqueur

For the soufflé:

  • 3 eggs
  • 6 egg yolks
  • 1¼ cups sugar
  • 3 Tbsp. GRAND MARNIER® Cordon Rouge liqueur
  • 1½ cups whipping cream
  • 2 Tbsp. candied orange peel

For the meringue:

  • 2 egg whites
  • 4 Tbsp. sugar
  • 1 pinch of salt
  • 5 ladyfinger biscuits or 5 slices of French gingerbread (pain d’épices)

How to make it

In a bain-marie, beat the eggs, egg yolks and sugar until the mixture is warm.

Remove from heat and continue beating until the mixture has completely cooled down.

Add the whipped cream and the peels having macerated 2 hours beforehand in the 50 ml of GRAND MARNIER® liqueur.

Garnish the glasses with this mixture. Divide the ladyfinger biscuits which have been previously soaked in the orange juice and 50 ml of GRAND MARNIER® liqueur evenly between the glasses.

Freeze for at least 4 hours.

Meanwhile, beat the egg whites with the salt until stiff while gradually adding the sugar.

Spoon this meringue over top of the soufflés and keep cold.

Just before serving, place the glasses under the oven broiler to colour the meringue slightly.

Chef's tip

The egg and sugar mixture should be thoroughly warmed. This is key to the soufflé's lightness.
Don’t over whip the cream. This will give the soufflé a greasy texture (stop beating as soon as the cream holds peaks).
Serve with a glass of GRAND MARNIER® Cordon Rouge liqueur.
To impress your guests, serve the soufflé in a transparent glass to show off the different textures.