FROZEN LEMON AND ORANGE SOUFFLE
Steps:
- Using a channel knife, cut a few grooves into the orange peels. Cut the tops off the oranges and reserve. Empty the entire fruit of the orange pulp, being careful not to create a hole in the bottom. Freeze the empty orange rinds to create shells.
- In a bowl, combine the egg yolks with 1/2 cup of the sugar and beat until thick and a pale yellow. If using an electric mixer, mix for 5 to 7 minutes. Add the lemon curd or marmalade, orange liquer, and vanilla. Mix well.
- In a separate cold bowl, whip the cream until firm. Set aside.
- In another bowl at room temp, beat the egg whites until soft peaks form.
- In a large stainless steel bowl, blend the whipped cream and the egg yolk mixture. GENTLY fold in the egg whites. Transfer the mixture to a pastry bag fitted with a large tip. Remove orange shells from freezeer and pipe the mixture into them, extending 1 inch higher than the top of the orange. Freeze for at least 4 to 5 hours. Add the tops and serve right out of the freezer with Lime and Yogurt Sauce.
- Mix all the ingredients in a food processor until very smooth.
FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
- In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
FROZEN ORANGE GRAND
Frozen Grand Marnier 'souffle' in a trifle dish. Garnish with strawberries, orange slices, or sliced kiwi.
Provided by edgewaterbliss
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 9h
Yield 10
Number Of Ingredients 8
Steps:
- Mix gelatin and cold water in a bowl until softened; stir in boiling water until gelatin is dissolved.
- Beat orange juice and eggs together in a bowl using an electric mixer until combined. Beat sugar and orange liqueur into the orange juice mixture; add gelatin mixture and stir until smooth.
- Beat cream in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: whipped cream will form soft mounds rather than a sharp peak. Carefully fold whipped cream into orange juice-gelatin mixture until just combined; pour into a glass trifle dish. Freeze until set, 8 hours to overnight. Thaw before serving.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 188.1 mg, Fat 20.4 g, Fiber 0.1 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 27.3 mg, Sugar 49.2 g
FROZEN STRAWBERRY SOUFFLE
This recipe is from chef Gary Robins. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Cook time = Overnight freezing time
Provided by Dee514
Categories Frozen Desserts
Time 12h40m
Yield 6 Souffles, 6 serving(s)
Number Of Ingredients 14
Steps:
- Praline: Lightly oil a sheet pan.
- Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
- Continue to cook until the sugar turns golden brown (swirl, but do not stir).
- Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
- The caramel will start to set very quickly.
- When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
- Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
- Form into collars around six 6-ounce ramekins, and tape or tie in place.
- Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
- Set aside to macerate for 20 minutes.
- Puree the remaining strawberries in a blender or food processor, and reserve.
- Whip the egg whites until soft peaks form.
- Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
- Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
- Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
- Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
- Set on a tray and freeze overnight.
- (The souffles will keep in the freezer for week).
- Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
- Serve immediately.
Nutrition Facts : Calories 516.1, Fat 27.6, SaturatedFat 12.1, Cholesterol 67.9, Sodium 65.4, Carbohydrate 65, Fiber 3.1, Sugar 59.2, Protein 6.7
FROZEN GRAND MARNIER SOUFFLE
Make and share this Frozen Grand Marnier Souffle recipe from Food.com.
Provided by Lalaloob
Categories Dessert
Time 6h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring sugar, water and grated orange rind to a boil over moderate heat. Cook syrup to 220 degrees on a candy termometer. Beat egg yolks until thick and lemon colored. Pour in syrup in a stream over egg yolks and beat until thick. Cool. Beat in Grand Marnier. Beat heavy cream until light shipped and fold into egg yolk mixture. Refrigerate.
- Meanwhile, fit souffle dish with a 6" band of silver foil. Double and grease to form a collar extending 2" above rim and secure with a string. (Press foil closely along rim to prevent leakage.) Spoon a 2" layer of custard into dish and top with half the cake cubes. Cover sponge cake cubes with another layer of custard and add remaining cake cubes. Top with remaining custard. Freeze for 6 hours. Serve with whipped cream flavored with Grand Marnier. Garnish with strawberries and/or raspberries.
Nutrition Facts : Calories 673.5, Fat 35.5, SaturatedFat 20.3, Cholesterol 375, Sodium 223.2, Carbohydrate 83, Fiber 0.6, Sugar 61.3, Protein 8.2
FROZEN GRAND MARNIER SOUFFLES
Categories Liqueur Chocolate Dairy Egg Dessert Freeze/Chill Cocktail Party Frozen Dessert Spring Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
- Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
- Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
- Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.
FROZEN GRAND MARNIER SOUFFLE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 9
Steps:
- Dissolve gelatin in the boiling water.
- Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
- Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
- Beat egg whites to stiff peaks.
- Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
- Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
- To serve, remove collar and roll edge of souffle in ground praline.
More about "frozen orange souffle food"
FROZEN ORANGE SOUFFLE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Category DessertTotal Time 20 minsEstimated Reading Time 1 min
- In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool.
- In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier.
COURVOISIER FROZEN ORANGE SOUFFLE RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 2 mins
FROZEN ORANGE SOUFFLéS - CHEFDECUISINERECIPE FOR
From chefdecuisine.com
CHEF DE CUISINE: RECIPE: FROZEN ORANGE SOUFFLÉS , FROZEN …
From chefdecuisine.com
HOME | CAROUSELFROZENTREATS
From carouselfrozentreats.com
A FOOD BLOG: SOUFFLé GLACé à L'ORANGE (DEEP-FROZEN ORANGE SOUFFLé)
From pinterest.ca
FROZEN LEMON AND ORANGE SOUFFLE - BIGOVEN.COM
From bigoven.com
FROZEN ORANGE SOUFFLéS - VEGETARIAN RECIPE FOR . THISVEGETARIAN.COM ...
From thisvegetarian.com
CHILLY ORANGE SOUFFLé RECIPE - MURRAY® SUGAR FREE
From murraysugarfree.com
FOOD AND MORE RECEIPES: ORANGE SOUFFLE
From foodndesserts.blogspot.com
RECIPE: FROZEN LEMON AND ORANGE SOUFFLE - MEALSTEPS.COM
From mealsteps.com
WHAT IS A SOUFFLé? 8 TIPS FOR COOKING THE PERFECT ... - MASTERCLASS
From masterclass.com
FRENCH SOUFFLE RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
SOUFFLé GLACé | TRADITIONAL FROZEN DESSERT FROM FRANCE
From tasteatlas.com
FOOD: THREE TIMES ORANGE EQUALS... BY JEAN HEWITT
From nytimes.com
FROZEN LIME SOUFFLé RECIPE - JOYCE GOLDSTEIN | FOOD & WINE
From foodandwine.com
FROZEN ORANGE TRUFFLE SOUFFLES | CHOCOLATE | QUENCH MAGAZINE
From quench.me
GRAND MARNIER SOUFFLE RECIPE - MON PETIT FOUR®
From monpetitfour.com
FROZEN LEMON AND ORANGE SOUFFLE RECIPE - COOKEATSHARE
From cookeatshare.com
INDIVIDUAL ORANGE SOUFFLéS RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
ORANGE AND GRAND MARNIER SOUFFLE | FRENCH RECIPES | GOODTOKNOW
From goodto.com
ASTRAY RECIPES: FROZEN ORANGE TRUFFLE SOUFFLES
From astray.com
FROZEN LEMON AND ORANGE SOUFFLE – RECIPES NETWORK
From recipenet.org
ORANGE SOUFFLE RECIPE BY FONDUE.CHEF | IFOOD.TV
From ifood.tv
FROZEN LEMON AND ORANGE SOUFFLE - PLAIN.RECIPES
From plain.recipes
CHEESE SOUFFLE (A FAMILY FAVORITE FOR 30 YEARS) - THIS IS HOW I COOK
From thisishowicook.com
FROZEN APRICOT SOUFFLé RECIPE | EPICURIOUS
From epicurious.com
FROZEN ORANGE SOUFFLE - RECIPE | COOKS.COM
From cooks.com
COLD ORANGE SOUFFLE RECIPE BY AMERICAN.FOODIE | IFOOD.TV
From ifood.tv
FROZEN ORANGE TRUFFLE SOUFFLES - BIGOVEN.COM
From bigoven.com
APRICOT ORANGE SOUFFLES WITH RASPBERRY COULIS - FOOD NETWORK …
From foodnetwork.ca
ORANGE LIQUEUR SOUFFLé GLACE | DESSERT RECIPES | GOODTO
From goodto.com
FROZEN ORANGE TRUFFLE SOUFFLES RECIPE
From recipeland.com
FROZEN ORANGE SOUFFLE | PARENTS
FROZEN ORANGE TRUFFLE SOUFFLE RECIPE - COOKING INDEX
From cookingindex.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love