Cointreau Iced Soufflé

Ingredients U.S. Metric
Milk 7 oz 200 g
Vanilla bean, split (see Note) ½ ½
Egg yolks 4 oz 120 g
Sugar 7 oz 200 g
Cointreau liqueur (see Note) 2 oz 60 g
Heavy cream 14 oz 400 g
Mold Preparation
Almond Macaroons II 12 12
Cointreau liqueur 1.5–2 oz 50 g
For Service
Crème Chantilly as needed as needed
Candied Orange Zest as needed as needed
Additional Almond Macaroons as needed as needed
Total weight of soufflé mix: 2 lb 2 oz 980 g

Method

Procedure

  1. Make a crème anglaise: Combine the milk and vanilla bean and bring to a simmer. Whip the egg yolks with sugar until light, then temper by beating in half the hot milk. Return this mixture to the pan with the rest of the milk and cook gently until slightly thickened. Cool over an ice bath.
  2. Add the liqueur. Chill.
  3. Whip the cream to soft peaks. Fold into the chilled custard mixture. Pour into prepared mold and level the top with a palette knife. Freeze.

Mold Preparation

  1. Use a doubled sheet of parchment paper to tie a collar around a 5-in. (12.5 cm) soufflé dish, so the collar extends in. (4 cm) above the rim. Secure with string.
  2. Dip the almond macaroons in liqueur and arrange them in the bottom of the dish.
  3. Fill with the soufflé mix.

Service

Remove the paper collar. Decorate the top with rosettes of crème chantilly around the edge. Arrange candied orange zest in the center. Top each cream rosette with a macaroon.

Note: If vanilla beans are not available, add ¼ tsp (1 g) vanilla extract to the cooked egg mixture. Other orange liqueurs can be used, but the name of the recipe should be changed to reflect that.

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