Snow Pudding With Grand Marnier Sauce Food

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

GRAND MARNIER SAUCE

Steps:

• Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
• In a medium saucepan, heat milk and cream until bubbly around the edges.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

Steps:

• Make snow pudding:
• Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
• Make custard while snow pudding sets:
• Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
• Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
• Assemble dessert:
• Spoon snow pudding into glasses or bowls and top with custard sauce.

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE

Steps:

• Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
• In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
• Remove from heat.
• Stir in chocolate until mixture is smooth.
• In a separate bowl, whisk together eggs, yolks and sugar.
• Stir in chocolate mixture and vanilla.
• Arrange bread in 9 inch square baking dish, pour custard over.
• Cover surface of pudding with plastic wrap.
• Place slightly smaller dish on top and weigh down with heavy cans.
• Let pudding stand for 30 minutes.
• Remove weights and plastic wrap.
• Cover dish with foil and puncture with fork to allow steam to escape.
• Place baking dish in larger shallow baking dish.
• Pour in enough boiling water to reach halfway up sides of pan.
• Bake in 325°F oven until firm, about 1 hour and 15 minutes.
• Let cool for at least 30 minutes before serving.
• (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
• Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
• Pour more sauce over if desired.

GRAND MARNIER FROZEN SOUFFLES

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.

GRAND MARNIER CUSTARD SAUCE

Steps:

• In a mixing bowl, beat together egg yolks, sugar and flour until light and lemon coloured.
• In saucepan, heat milk with cream until bubbles form around edge of pan.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

CREAMY GRAND MARNIER PUDDING

Steps:

• Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
• Let stand for 5 minutes.
• Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
• Cook tapioca mixture over a slow fire, stirring constantly until it boils.
• Add the tapioca mixture gradually to egg whites just until blended.
• Add vanilla and Grand Marier.
• Serve warm.