Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Whipped cream and strawberry puree crowned with whole berries and a circlet of chopped pistachios and served with raspberry sauce- what's not to love? A special dessert for any special occasion! Originally from a May 1978 issue of Bon Apetit featuring strawberries.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

There was something just like this served of Take home chef. Man did it look good. I think it might have been raspberry but you could swap raspberries for strawberries. I have saved this for a hot summer nights dessert. Thanks

KennKonn May 17, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a