Chilled Soufflé Au Grand Marnier

1. 1

   Lightly oil and chill a 2-quart souffle dish, or furnish a 1-1/2 quart souffle dish with an oiled aluminum foil collar.

2. 2

   In the top of a double boiler, over direct heat, scald the milk. In a mixing bowl, beat the eggs yolks. Pour the milk over the yolks in a steady stream, heating the mixture constantly. Return it to the top of the double boiler and set the pan over simmering water.

3. 3

   Add the sugar and salt. Cook the custard, stirring constantly, until it thickens and coats a metal spoon. Remove it from the heat.

4. 4

   Add the gelatin and alcohol, stirring until the gelatin is dissolved.

5. 5

   Stir in the orange zest. Transfer the mixture to a mixing bowl, allow it to cool, and then chill it until it just begins to set. This is the tricky part; if it chills too long, it will be lumpy.

6. 6

   With a rotary beater, beat the chilled mixture briefly to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to the prepared souffle dish. Chill the souffle for at least 6 hours, or until it is thoroughly set.

7. 7

   If you wish to offer a sauce, creme anglaise goes well with virtually every chilled souffle.

* Per serving · 4 servings · Values may vary.