Difficulty: Complicated
Serves 12
Ingredients:
- 2 egg yolks
- 1-1/4 cups sugar
- 3 tablespoons flour
- pinch of salt
- 1 cup milk, scalded
- 1/4 teaspoon vanilla
- 2 tablespoons grated orange rind
- 1/2 cup orange juice
- 1/4 cup Grand Marnier
- 7 egg whites
- 1/8 teaspoon cream of tartar
- pinch of salt
- 2 cups heavy cream, whipped
- mandarin orange slices, soaked in liqueur, for garnish
- fresh mint for garnish
- whipped cream for garnish
Instructions:
- Beat egg yolks with 1/4 cup sugar until thick and pale in color.
- Beat in flour and salt.
- Gradually beat in scalded milk so mixture remains smooth.
- Heat mixture, stirring constantly until thickened.
- Cook, stirring on low flame, until all taste of raw flour has disappeared.
- Add vanilla.
- Cool, cover and chill. This is pastry cream.
- Combine grated rind, juice and Grand Marnier; then beat into chilled pastry cream.
- Beat egg whites until frothy.
- Add cream of tartar and pinch of salt, and continue to beat while adding remaining cup of sugar, very gradually.
- Beat until whites form a very stiff meringue.
- Fold flavored pastry cream into meringue.
- Fold into whipped cream and pour into 6-cup souffle mold fitted with a 3″ high, buttered, double-foil collar or into 12 hollowed-out large orange shells which have been frozen.
- Freeze the souffle at least 4 hours or the orange shells at least 2 hours.
- To serve, remove the collar and allow souffle to stand at room temperature 1 hour (30 minutes if warm weather).
- Check consistency periodically while it stands.
- Individual souffles thaw more quickly.
- Garnish with mandarin orange slices dipped in Grand Marnier or Cointreau, fresh mint, if desired, and a dollop of whipped cream.