Recipe - Frozen Grand Marnier Souffle

5 Whole eggs
One fourth cup Granulated sugar, plus extra
for dusting dishes
Softened butter
1 cup Heavy cream, plus
One half cup Heavy cream
3 tablespoon Confectioners sugar
One fourth cup Grand Marnier
2 tablespoon Orange zest
One half cup Orange segments

Combine the eggs and granulated sugar in the top of a stainless steel
double boiler and, being careful not to scramble the eggs, whisk over
gentle heat until the mixture is golden in color and thick enough to coat
the back of a spoon in ribbons. Remove from the heat and set the mixture
aside to cool.

While the egg mixture is cooling, prepare four One half cup souffle dishes by
cutting waxed paper long enough to encircle each souffle dish twice, and
stand 3 to 4 inches above its top. Wrap the waxed pap er snugly around the
outside of the dish and seal the edges with transparent tape. Butter the
inside of the dish with softened butter, then sprinkle with granulated
sugar, tapping out any excess suga r onto a plate.

Using an electric mixer, combine 1 cup of the heavy cream, confectioners
sugar, and Grand Marnier, orange zest and whip into firm peaks. With a
spatula, gently fold the whipped cream into the egg mix ture. Pour the
mixture into the buttered souffle dishes, filling them above the rim and
into the area enclosed by the waxed paper.

Place the souffles into the freezer, for at least 4 hours, preferably
overnight. When ready to serve, whip the remaining cream until soft peaks
form, remove from the frozen souffle from the freezer, and carefully remove
the waxed paper collar. Top with a dollop of whipped cream and several
orange segments.

From Michael's Place Show # 1A25

Recipe by: Michael Lomonaco Posted to MCRecipe Digest V1 #534 by "Master
Harper Gaellon" gaellon@inch.com on Mar 21, 1997