SOUFFLÉ GRAND MARNIER | French Chef Gérard Garbé |frozen soufflé | Iced soufflé |Cold Soufflé

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a pot, combine 85 grams of water and 85 grams of sugar to make a syrup.

Boil the syrup for 2 minutes until the sugar is completely dissolved, then let it cool down to 40 degrees Celsius.

Prepare the ramekins by using Rhodoid (cellulose acetate) to create an extension on the sides, securing it with sticky tape to prevent leaks.

Separate the eggs, placing the yolks in a bowl and discarding the whites.

Set up a bain-marie (double boiler) and beat the egg yolks with the cooled syrup for 20 minutes, checking for thickening with a plastic spatula.

Zest one orange, rinse the zest with boiling water, and drain it before reserving.

Beat the custard at high speed for 1 minute, then reduce to medium speed for 5 minutes, and finally low speed for another 5 minutes until it forms a ribbon.

Add 4 drops of yellow food coloring and 1 drop of red food coloring to the custard for color.

In a separate bowl, whip the heavy cream with sugar until soft peaks form.

Incorporate the Grand Marnier and orange zest into the custard mixture, then combine with the whipped cream gently.

Pour the mixture into the prepared ramekins and place in the fridge until set.

Decorate the soufflés with whipped cream, fresh mint leaves, raspberries, and a chocolate swan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens