Grand Marnier Ice Cream Soufflé
Ingrediënten
Ingredients for 6 Servings
- 2 Eggs
- 4 Egg yolks
- 7 tbsp 100 g Granulated sugar
- ¼ cup 60 ml Grand Marnie
- 1⅔ cups 400 ml Whipped cream
- 1 tbsp Cocoa powder
Instructies
- First, wrap the ramekins in parchment paper so that the paper is ½in (1.
- 5 cm) higher than the top.
- Cream the eggs, egg yolks, and granulated sugar in a double boiler.
- Add the Grand Marnier and beat over ice until cold.
- Whip the cream halfway and fold in.
- Fill the ramekins.
- Freeze overnight.
- Dust the tops with cocoa powder and then remove the paper.
Notes / Tips / Wine Advice:
Beethoven and Ice Cream Season
In the nineteenth century, the increasing love of the Viennese for ice cream corresponded to the fear that it would soon run out, since they were limited to the store of naturally occurring ice. In the mild winter of 1793–94, ice cream freak Ludwig van Beethoven asked whether there would be enough ice cream in Vienna the next summer. Because if there wouldn’t, he would rather pass the summer in the mountains.Garnish Recommendation:
marinated oranges or orange ragout and kumquats with star anise--------------------------------------------------------------------------------------------------
