Ice Cream Souffle With Hot Strawberry Sauce Food

ICE CREAM " SOUFFLE " WITH HOT STRAWBERRY SAUCE

Steps:

• Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
• Whip cream till thick and shiny; fold into ice cream.
• Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
• Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred).
• Unmold onto a serving platter & store in the freezer until serving time.
• Make the sauce just before serving:
• Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier.
• To serve - slice the souffle and top with hot sauce. Serve immediately!

STRAWBERRY SAUCE

Steps:

• Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
• Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

HOT FUDGE BROWNIE SOUFFLE WITH VANILLA ICE CREAM SAUCE

Steps:

• Position rack in center of oven and preheat to 450°F.
• Butter a 1-quart soufflé dish and sprinkle with sugar.
• Melt butter with chocolate, stirring until smooth.
• Blend in ¼ cup of sugar, yolks, coffee mixture and vanilla; stir in flour (can be prepared several hours ahead and set aside at cool room temperature. Reheat before continuing.) Beat whites in large bowl until soft peaks form; gradually add remaining ½ cup sugar, beating, until whites are stiff but not dry.
• Fold ¼ of whites into chocolate mixture, then fold chocolate back into whites (be careful not to deflate - a few streaks of white may remain).
• Gently turn batter into prepared dish.
• Sprinkle lightly with sugar.
• Bake 5 minutes.
• Reduce oven temperature to 400F and continue baking until puffed, about 20 minutes (center will remain moist).
• Serve immediately with sauce.
• (and remember - A SOUFFLE WAITS FOR NO ONE).
• Vanilla Ice Cream Sauce: Let ice cream soften 10 minutes; add rum and beat until smooth.

VANILLA SOUFFLES WITH VANILLA CREME SAUCE

Steps:

• Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
• Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
• Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
• Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
• Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
• Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
• Vanilla Creme Sauce:.
• Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
• Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
• Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.

CREAM SOUFFLé- ICE CREAM SUFFLE

Steps:

• Combine 3 ounces of liqueur, sugar, and strawberries, orange juice and mix well and set aside.
• To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 3 ounces of the liqueur. When the mixture is warm, carefully flame the liqueurs. When the fire goes out, add the strawberry sugar mixture. Then plunge the warm sauce over a nice scoop of vanilla ice cream
• *You don't have to flambé this, that is just optional but if you are willing it gives the desert and extra Ummft. You can just combine all the ingredients together except for strawberries and ice cream. Bring that mixture to a boil and then add the strawberries. Stir for about 1 min and pour the warm sauce over the ice cream to serve and eat right away!

WARM STRAWBERRIES IN STRAWBERRY SAUCE FOR ICE CREAM

Steps:

• Combine 1 lb strawberries, wine, sugar, lemon juice, orange zest, orange juice, and star anise in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 5 minutes.
• Remove from the heat, cover, and let rest for at least 10 minutes.
• Remove the star anise and transfer the mixture to a blender. Blend until smooth.
• Place a fine mesh strainer over a bowl, and using a rubber spatula, press the puree through the strainer. Cover the bowl with plastic wrap and refrigerate until ready to serve.
• When ready to serve, pour the sauce into a medium size saucepan. Bring it back to the boil over medium heat. Lower the heat, and simmer until it thicken slightly - about 3 - 4 minutes. Gently stir in the remaining 1/2 lb hulled and quartered strawberries and cook just until the strawberries are heated through (about 3 minutes). They should still be firm.
• Serve the warm strawberry sauce over a generous scoop of ice cream.

FROZEN SOUFFLé WITH HOT STRAWBERRY SAUCE

Steps:

• Soften ice cream slightly. Stir in crumbled macaroons and Grand Marnier. Whip cream until thick and shiny; fold into ice cream mixture. Spoon into an angel food cake pan. Sprinkle surface lightly with almonds and powdered sugar. Cover with plastic wrap. Freeze until firm, 4-5 hours or overnight. Unmold onto cold platter. Return to freezer until serving time. Hot Strawberry Sauce: Just before serving, put berries in a saucepan with sugar; simmer until soft, but not mushy. Remove from heat; stir in Grand Marnier. Serve frozen soufflé topped with sauce.

FROZEN STRAWBERRY SOUFFLE

Steps:

• In a large bowl beat egg yolks until thick and lemon colored.
• Add 1 cup sugar and beat until disolved.
• Stir in 1/2 cup strawberry puree.
• Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
• Add Grand Marnier, a little at a time,until thoroughly blended.
• Combine 1 cup sugar and orange juice in a 1-quart saucepan.
• Cook, uncovered,over medium-low heat, stirring until disolved.
• Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
• While orange juice and sugar are cooking, beat egg whites until soft peaks form.
• Very slowly pour in hot orange syrup, beating until stiff peaks form.
• Whip cream and fold into yolk mixture.
• Fold in remaining strawberry puree.
• Gently but thoroughly fold in meringue.
• Spoon into oiled and collared 1 1/2 quart souffle dish.
• Freeze about 1 1/2 to 2 hours.
• When firm, carefully wrap in freezer paper, securing edges with masking tape.
• To serve, remove collar and press chopped pistachios around sides of souffle.
• Whip cream and use to garnish top.
• Decorate with strawberries and serve with raspberry sauce.
• Raspberry Sauce:.
• Combine the thawed raspberries and the Grand Marnier and blend well.