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Categories:Viewed: 65 - Published at: 9 years ago
Ingredients
- 1/2 cup candied orange or ginger, finely chopped
- 3 tablespoons plus 1/2 cup Grand Marnier or other orange liqueur
- 6 large egg whites, plus 9 large egg yolks
- 1 teaspoon lemon juice
- 9 tablespoons sugar
- 1 1/2 cups heavy cream
- 5 ounces almond cookies (or any other kind of flavorful crunchy cookies), cut up into bite-sized pieces
- 1 cup nougatine (see page 339) or other crackly caramel-based candy, such as praline (see page 361), finely chopped
Method
- Put the candied fruit in a small bowl, and cover with 3 tablespoons of Grand Marnier or other orange liqueur.
- Cut a strip of parchment paper the full circumference of a 10-cup souffle dish.
- Ring the inside edge of the dish all the way to the bottom with the paper, creating a collar that extends a few inches above the rim, and secure the end of the paper with tape.
- Whip the egg whites with the lemon juice in the bowl of an electric mixer until foamy.
- Gradually add 3 tablespoons of the sugar, and whip until stiff peaks are formed.
- Remove to a large bowl, and fold in the remaining 1/2 cup of Grand Marnier.
- Clean the mixer bowl and beaters, and whip the cream until it holds soft peaks.
- Fold the cream into the egg whites.
- Clean the bowl again, and, using the mixer, beat the egg yolks and the remaining 6 tablespoons sugar until very thick and pale yellow.
- Then fold into the whipped cream and egg whites.
- Fill a third of the souffle dish with the batter.
- Drain the candied fruit, and sprinkle half of it, along with the cookie pieces, over the surface of the batter.
- Pour in the rest of the batter, and top with the remaining candied fruit.
- Cover tightly with plastic wrap, and freeze for at least 3 hours and up to 8 days.
- Before serving, remove to the refrigerator, and when half frozen, sprinkle the nougatine over the souffle.
- Remove the paper collar before serving.
