Reimagined as a frozen dessert by her father, a restaurateur, many years ago, the Grand Marnier soufflé is one of Chef Anne-Sophie Pic’s favorite recipes. A classic of French cuisine that requires no cooking, it is sure to delight even the most discerning palates.
Soufflé Cream
- 110 g granulated sugar
- 240 g orange juice
- 110 g egg yolks
- 250 g whipping cream
- 1 thin slice of orange
- 5 g orange zest
- 45 g Grand Marnier
- 22 g mandarin liqueur
Orange glaze / garnish
- 100 g orange juice
- 50 g sugar
- 10 g Grand Marnier
- zest of 1/2 orange
- 1 orange for garnish
Instructions
Line the top of the soufflé dish with a double layer of parchment paper, letting it hang over the edge by about 3 cm.
Preparation of the soufflé mixture
Place the liqueur and finely chopped orange zest in the freezer for at least 30 minutes.
Cook the granulated sugar and orange juice until it reaches 108°C.
Pour the hot mixture over the egg yolks and whisk until it forms ribbons.
Whip the cream and gently fold it into the mixture. Finally, add the liqueur and orange zest. Pour into the mold.
Preparing the garnish
Bring the orange juice and sugar to a boil, reduce slightly, then add the Grand Marnier and grated zest.
Peel the orange and cut into segments.
Finishing
Glaze the soufflé with the orange glaze and decorate with the fresh segments.
Chef’s Tip
Before starting, place the mold in the freezer to ensure the soufflé rises properly and achieves a more stable and fluffy texture.
