Orange liqueur soufflé glace Recipe

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makes:

8 - 10

Skill:

easy

Cooking:

6 hr
freezing time)

Nutrition per portion

RDA
Calories 224 kCal 11%
Fat 18g 26%
  -  Saturates Arrayg 0%

This deliciously light orange soufflé is a great summer dessert and it’s easy to make – go easy on that Cointreau!

Ingredients

  • 2 medium eggs3 medium egg yolks
  • 60g (2oz) caster sugar
  • 6tbsp Cointreau or Grand Marnier
  • Finely zested rind and juice of 1 orange
  • 2 level tsp powdered gelatine
  • 284ml carton double cream
  • Chocolate curls, to decorate
  • 8-10 small ramekin dishes, each about 60ml (2fl oz) capacity

Method

  • Place the ramekin dishes on a small plastic tray or a baking tray. Make a collar from foil to go around each dish. Each collar should be made from a strip of foil, folded over several times (3-4 layers). Wrap the collar tightly around the dish, making sure it touches the tray and stands about 2cm (3/4in) above the top of the ramekin. Repeat for all the dishes.

  • Break the eggs into a bowl and add the egg yolks. Pour in the sugar and whisk the mixture until it’s light and frothy and a trail is left when the whisk is taken out of the mixture – this is easiest if done in a table-top food mixer. Fold in the liqueur and orange zest.

  • Pour the orange juice into a small bowl and sprinkle the gelatine over. Leave the gelatine to sponge for a few minutes then melt it, either in a microwave or over a pan of hot water. Whisk the double cream until it forms soft peaks.

  • Carefully fold the melted gelatine and double cream into the orange mixture. Pour the mixture into the prepared ramekin dishes, filling them so that the mixture is about 1cm (½inch) above the top of the dishes. Place the tray with the dishes in the freezer and freeze soufflés for at least 6 hours, or overnight, before serving.

  • Remove the soufflés from the freezer and peel away the foil collars before serving. Decorate with the chocolate curls.

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