Iced Grand Marnier Souffle Recipe

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Iced Grand Marnier Souffle
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Ingredients
8
Count
Nutrition
625
Calories
Total time
21
Minutes
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Ingredients:

  • 2 1/2 cups heavy cream
  • 1 cup sugar
  • 3 tbsp water
  • 2 tsp rasped orange zest, see cook's note
  • 2 tbsp butter
  • special equipment: 8 (4-oz) ramekins, parchment paper or aluminum foil, a rasp, a heavy-duty electric mixer fitted with a whisk attachment

Directions:

  1. Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.
  2. In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.
  3. In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.
  4. Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.
  5. Cook's Note: *If you don't have a rasp (carpenter's plane), you can finely mince the orange zest. **The soft ball stage is achieved when a drop of the cooked sugar mixture is dropped into cold water and forms a soft ball, but flattens on its own when it's removed. ***Try not to hit the whisk or sides of the bowl with the hot syrup; the syrup can cling to the whisk/bowl and cool, preventing it from fully incorporating into the egg mixture. Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl. ****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking. Alcohol can also be omitted, if preferred.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 624.87 Kcal (2616 kJ)
Calories from fat 348.95 Kcal
% Daily Value*
Total Fat 38.77g 60%
Cholesterol 311.26mg 104%
Sodium 103.38mg 4%
Potassium 309.53mg 7%
Total Carbs 50.03g 17%
Sugars 20.36g 81%
Dietary Fiber 2.27g 9%
Protein 20g 40%
Vitamin C 0.5mg 1%
Vitamin A 0.8mg 27%
Iron 2.7mg 15%
Calcium 195.8mg 20%
Amount Per 100 g
Calories 432.43 Kcal (1810 kJ)
Calories from fat 241.49 Kcal
% Daily Value*
Total Fat 26.83g 60%
Cholesterol 215.41mg 104%
Sodium 71.54mg 4%
Potassium 214.21mg 7%
Total Carbs 34.62g 17%
Sugars 14.09g 81%
Dietary Fiber 1.57g 9%
Protein 13.84g 40%
Vitamin C 0.3mg 1%
Vitamin A 0.6mg 27%
Iron 1.9mg 15%
Calcium 135.5mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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