Frozen Strawberry Souffle

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READY IN: 1hr 10mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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