Side Pannel
Frozen Orange Truffle Souffles
Frozen Orange Truffle Souffles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 Unflavored gelatin envelope
- 1/2 c Orange juice, fresh
- 5 Eggs; separated, room temp.
- 1/2 c Superfine sugar
- 1 ts Grated orange zest
- 3 tb Orange liqueur (see note)
- 1 c Heavy cream; chilled
- 6 Chocolate Truffles
- Strips of orange zest (opt.)
- Whipped cream (for garnish)
Directions
Note: Grand Marnier or Orange Curacao are suggested orange liqueurs. Wrap
parchement paper or aluminum foil collars around six 2/3-cup souffle dishes
and fasten with tape or string. In a small bowl, sprinkle the gelatin over
the orange juice and set aside until softened. Place the bowl in a pan of
hot water and stir occasionally until the gelatin dissolves, about 3
minutes. Set aside in the hot water. In a double boiler, beat the egg
yolks and sugar over barely simmering water until the mixture is
light-colored, creamy and warm to the touch, about 5 minutes. Remove from
the heat and continue to beat until the mixture cools, thickens and forms a
ribbon when the beater is lifted, about 3 minutes. Stir in the orange zest
and liqueur. Scrape into a large bowl and set aside. Beat the cream until
it is doubled in volume and forms soft peaks. Beat the egg whites until
they form soft peaks. Stir the gelatin mixture into the beaten egg yolks.
Place the bowl in a larger bowl half-filled with ice and water and stir
with a rubber spatula until the mixture begins to thicken and mound, 2 to 4
minutes, depending on the type of bowl used (metal chills faster than glass
or ceramic). Immediately remove from the ice water and fold in the whipped
cream. About one-third at a time, fold in the egg whites until no streaks
of white remain; do not overmix. Spoon 1/2 cup of the mousse mixture into
each souffle dish and place a truffle in the center. Divide the remaining
mousse amoung the dishes to bury the truffles. Smooth the tops, cover
loosely with waxed paper and place on a tray in the refrigerator until set
and chilled, about 2 1/2 hours. Before serving, remove the paper collars.
Decorate the tops with whipped cream and strips of orange zest, if desired.
Serve chilled.
parchement paper or aluminum foil collars around six 2/3-cup souffle dishes
and fasten with tape or string. In a small bowl, sprinkle the gelatin over
the orange juice and set aside until softened. Place the bowl in a pan of
hot water and stir occasionally until the gelatin dissolves, about 3
minutes. Set aside in the hot water. In a double boiler, beat the egg
yolks and sugar over barely simmering water until the mixture is
light-colored, creamy and warm to the touch, about 5 minutes. Remove from
the heat and continue to beat until the mixture cools, thickens and forms a
ribbon when the beater is lifted, about 3 minutes. Stir in the orange zest
and liqueur. Scrape into a large bowl and set aside. Beat the cream until
it is doubled in volume and forms soft peaks. Beat the egg whites until
they form soft peaks. Stir the gelatin mixture into the beaten egg yolks.
Place the bowl in a larger bowl half-filled with ice and water and stir
with a rubber spatula until the mixture begins to thicken and mound, 2 to 4
minutes, depending on the type of bowl used (metal chills faster than glass
or ceramic). Immediately remove from the ice water and fold in the whipped
cream. About one-third at a time, fold in the egg whites until no streaks
of white remain; do not overmix. Spoon 1/2 cup of the mousse mixture into
each souffle dish and place a truffle in the center. Divide the remaining
mousse amoung the dishes to bury the truffles. Smooth the tops, cover
loosely with waxed paper and place on a tray in the refrigerator until set
and chilled, about 2 1/2 hours. Before serving, remove the paper collars.
Decorate the tops with whipped cream and strips of orange zest, if desired.
Serve chilled.
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