Frozen Grand Marnier soufflés

By orsattoni sylvie

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Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 5mins
Cost Budget Friendly

Preparation

Step 1

Raise the height of the soufflé moulds by 3 cm by placing a sheet of greaseproof paper inside each mould. Place the cream, the mixing bowl and the whisks from the mixer in the fridge to chill.
Chop the candied orange peel. Reserve a few slices for decoration at the end, and macerate the rest in the Grand Marnier.
Beat the egg yolks with sugar until white and frothy.
Bring the milk to boil and pour over the egg and sugar mixture. Put this mixture on the stove and heat gently, stirring until the preparation coats the spoon.
Pour into a bowl, add the Grand Marnier, orange peel and lemon and leave to cool. Whisk the cream into a whipped cream.

Step 2

When the Grand Marnier custard has completely cooled, gently fold in the whipped cream.
Fill the soufflé moulds and freeze.
Serve by removing the greaseproof paper.
Place the soufflés onto plates with some candied orange peel and eat immediately.