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Iced Grand Marnier soufflé

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Origin of dish:  Europe
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 5 minutes
 
Ingredients (serves 6):


Method:

Make soufflé dishes 3cm taller, using greaseproof paper inside each one.
Put the single cream, bowl and whisk in the fridge, to chill.
Chop the candied peel, put a few pieces to one side for decoration, soak the rest in Grand Marnier.
Beat the egg yolks and sugar together, until stiff and white.
Bring milk to the boil and add to mixture.
Gently heat, stirring until mixture coats spoon.
Put all in bowl from fridge, add Grand Marnier and peel and leave to chill.
Whip cream.
Once Grand Marnier mixture has chilled thoroughly, add cream carefully.
Share out into soufflé dishes and put in freezer to chill.
Remove greaseproof paper before serving, decorate with extra peel, serve as soon as chilled.
Advice: Recommended Wines:
Cocktail Grand Marnier, Champagne

User comments

 
Iced Grand Marnier soufflé 6 6 egg yolks,180g sugar,150ml single cream,200ml whole milk,50g candied orange peel,10g candied lemon peel,100ml Grand Marnier Make soufflé dishes 3cm taller, using greaseproof paper inside each one. Put the single cream, bowl and whisk in the fridge, to chill. Chop the candied peel, put a few pieces to one side for decoration, soak the rest in Grand Marnier. Beat the egg yolks and sugar together, until stiff and white. Bring milk to the boil and add to mixture. Gently heat, stirring until mixture coats spoon. Put all in bowl from fridge, add Grand Marnier and peel and leave to chill. Whip cream. Once Grand Marnier mixture has chilled thoroughly, add cream carefully. Share out into soufflé dishes and put in freezer to chill. Remove greaseproof paper before serving, decorate with extra peel, serve as soon as chilled.
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