Frozen Grand Marnier Souffle with Raspberry Coulis
From Bistro St. Tropez on Market Street. You will need a candy thermometer.2 serving(s)
1 cup sugar
1/2 cup water
8 egg yolks
3 cups heavy cream
5 tablespoons Grand Marnier
2 tablespoons cocoa powder
1/4 cup water
1/4 cup sugar
2 pints raspberries
1. In a small, heavy-bottomed pot, combine the cup of sugar and half-cup water and bring to a boil. Stir until sugar is fully dissolved and continue to boil until the mixture reaches 250 degrees.
2. In the bowl of a mixer, beat the egg yolks with a wire whisk until liquefied. Slowly pour the hot sugar syrup into the egg yolks, while continuing to whisk vigorously. When syrup is fully incorporated, set the bowl on the mixer and beat at medium speed with the whisk attachment until cool and very thick. Stir in the Grand Marnier.
3. In a chilled metal mixing bowl, beat the heavy cream until it forms soft peaks. Fold the whipped cream into the egg yolk mixture.
4. Place 4-ounce metal or plastic ring molds on a sheet pan. Pour the mixture into the molds and freeze for a minimum of 4 hours.
5. For the raspberry coulis, combine the quarter-cups of sugar and water and bring to a boil. Remove from the heat and cool to room temperature. In a blender, puree the raspberries with the cooled sugar syrup.
6. Strain twice to remove the seeds. If you prefer thicker syrup, return to heat to further reduce.
7. When ready to serve, gently unmold the soufflé onto a dessert plate and dust with cocoa powder. Place a generous dab of raspberry coulis on the plate. Serve immediately.