Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 122
Calories from Fat 92 (76%)
Amount Per Serving %DIV
Total Fat 10.3g 16%
Saturated Fat 6.7g 34%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 41.3mg 14%
Sodium 107.8mg 5%
Potassium 45.7mg 1%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0g 0%
Sugars 1.1g
Protein 4.1g 8%

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Recipe Description
Light and fluffy, yet almost ice cream, these delicious souffles are perfect and wonderfully easy for a special dinner. Start preparations the day before as the desserts have to be frozen overnight.
Prep time
25 hr
Cook time
20 min
Ready In
25 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
90 Teaspoon(t)  double heavy cream
12 Teaspoon(t)  grand marnier
9 Teaspoon(t)  cold water
3 Teaspoon(t)  powdered gelatin
50 Teaspoon(t)  milk
6   large eggs, separated
7 3/50 Gram(g)  caster superfine sugar

Preparation

Wrap a double collar of baking parchment around eight dessert glasses or ramekins and tie with string. Whisk together 75 grams of the caster sugar with the egg yolks, until the yolks are pale. This will take about 5 minutes by hand or about 3 minutes with an electric hand mixer. Heat the milk until almost boiling and pour it on to the yolks, whisking constantly. Return to the pan and stir over a gentle heat until the custard is thick enough to coat the back of the spoon. Remove the pan from the heat. Stir the soaked gelatin into the custard. Pour the custard into a bowl and leave to cool. Whisk occasionally, until on the point of setting. Put the remaining sugar in a pan with 3 tbsp of water and dissolve it over a low heat. Bring to a boil, and boil rapidly until it reaches the soft ball stage or 238°F on a sugar thermometer. Remove from heat. In a clean bowl, whisk the egg whites until stiff. Pour the hot syrup on to the whites, whisking constantly. Leave the meringue to cool. Add the Grand Marnier to the cold custard. Whisk the cream until it holds soft peaks and fold into the cooled meringue, with the custard. Pour into the prepared glasses or dishes. Freeze overnight. Remove the paper collars and leave at room temperature for 15 minutes before serving.

Additional notes

The soft ball stage of a syrup is when a teaspoon of the mixture dropped into a glass of cold water sets into a ball. If you prefer, you can make just one dessert in a large souffle dish, rather than eight individual ones, or serve in very small glasses for a buffet.

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