Chilled Soufflé Au Grand Marnier
- 1 1/2 cups milk
- 3 egg yolks
- 1/2 cup sugar
- salt (a few grains)
- 1.5 (4 1/2 teaspoon) envelopes unflavored gelatin
- 1/4 cup cold water
- 1/3 cup Grand Marnier
- 1 medium orange, zest of, finely grated
- 1 cup heavy cream, whipped
- 4 egg whites, beaten until stiff, but not dry
- Lightly oil and chill a 2-quart souffle dish, or furnish a 1-1/2 quart souffle dish with an oiled aluminum foil collar.
- In the top of a double boiler, over direct heat, scald the milk. In a mixing bowl, beat the eggs yolks. Pour the milk over the yolks in a steady stream, heating the mixture constantly. Return it to the top of the double boiler and set the pan over simmering water.
- Add the sugar and salt. Cook the custard, stirring constantly, until it thickens and coats a metal spoon. Remove it from the heat.
- Add the gelatin and alcohol, stirring until the gelatin is dissolved.
- Stir in the orange zest. Transfer the mixture to a mixing bowl, allow it to cool, and then chill it until it just begins to set. This is the tricky part; if it chills too long, it will be lumpy.
- With a rotary beater, beat the chilled mixture briefly to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to the prepared souffle dish. Chill the souffle for at least 6 hours, or until it is thoroughly set.
- If you wish to offer a sauce, creme anglaise goes well with virtually every chilled souffle.
milk, egg yolks, sugar, salt, unflavored gelatin, cold water, grand marnier, orange, heavy cream, egg whites
Taken from www.food.com/recipe/chilled-souffl-au-grand-marnier-466791 (may not work)