Frozen Grand Marnier Souffles

1. 1

   Cut parchment paper into six 3 1/2 x 13-inch strips.

2. 2

   Wrap 1 strip around edge of each of six 3/4-cup souffle dishes or ramekins, creating a collar that stands above the rim.

3. 3

   Secure with tape.

4. 4

   Combine sugar, yolks and water in medium metal bowl and whisk to blend.

5. 5

   Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).

6. 6

   Whisk egg mixture constantly until thermometer registers 160F, about 10 minutes.

7. 7

   Remove bowl from over water.

8. 8

   Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes.

9. 9

   Beat in Grand Marnier.

10. 10

    Using electric mixer, whip cream in large bowl to soft peaks.

11. 11

    Fold cream into egg mixture.

12. 12

    Divide mixture equally among prepared souffle dishes.

13. 13

    Freeze overnight.

14. 14

    (Can be made 2 days ahead. Cover; keep in freezer).

15. 15

    Carefully remove collars from souffle dishes.

16. 16

    Garnish souffles with orange peel strips, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.