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Name: Frozen Grand Marnier Souffle
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Grand Marnier; 3 tb Confectioners sugar; 1/2 c Orange segments; 1/2 c Heavy cream; Softened butter; 5 Eggs; 2 tb Orange zest; 1/4 c Granulated sugar, plus extra; 1 c Heavy cream, plus

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INGREDIENTS

1/4 c Grand Marnier
3 tb Confectioners sugar
1/2 c Orange segments
1/2 c Heavy cream
Softened butter
5 Eggs
2 tb Orange zest
1/4 c Granulated sugar, plus extra
1 c Heavy cream, plus

INSTRUCTIONS

Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool. While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed pap er snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess suga r onto a plate. Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mix ture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper. Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments. >From Michaels Place Show # 1A25 Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" on Mar 21, 1997

NOTES

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Frozen Grand Marnier Souffle

1/4 c Grand Marnier
3 tb Confectioners sugar
1/2 c Orange segments
1/2 c Heavy cream
 Softened butter
5 Eggs
2 tb Orange zest
1/4 c Granulated sugar, plus extra
1 c Heavy cream, plus

Combine the eggs and granulated sugar in the top of a stainless steel  double boiler and, being careful not to scramble the eggs, whisk over  gentle heat until the mixture is golden in color and thick enough to coat  the back of a spoon in ribbons. Remove from the heat and set the mixture  aside to cool.    While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by  cutting waxed paper long enough to encircle each souffle dish twice, and  stand 3 to 4 inches above its top. Wrap the waxed pap er snugly around the  outside of the dish and seal the edges with transparent tape. Butter the  inside of the dish with softened butter, then sprinkle with granulated  sugar, tapping out any excess suga r onto a plate.    Using an electric mixer, combine 1 cup of the heavy cream, confectioners  sugar, and Grand Marnier, orange zest and whip into firm peaks. With a  spatula, gently fold the whipped cream into the egg mix ture. Pour the  mixture into the buttered souffle dishes, filling them above the rim and  into the area enclosed by the waxed paper.    Place the souffles into the freezer, for at least 4 hours, preferably  overnight. When ready to serve, whip the remaining cream until soft peaks  form, remove from the frozen souffle from the freezer, and carefully remove  the waxed paper collar. Top with a dollop of whipped cream and several  orange segments.    >From Michaels Place Show # 1A25    Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #534 by "Master  Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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Nutrition

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Serving Size: 1 Serving (402g)
Recipe Makes: 4 Servings

Calories: 833
Calories from Fat: 612 (73%)

Amt Per Serving		% DV

	Total Fat 68g	91 %
	Saturated Fat 32.9g	165 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 5.7g
Cholesterol 1425.2mg		439 %
Sodium 669.8mg		23 %
Potassium 491.1mg		13 %
Total Carbohydrate 17.5g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 16.2g
Protein 40.3g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 833

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