Frozen Orange Soufflés
 

Recipe from the cookbook From the Earth to the Table, John Ash's Wine Country Cuisine, by John Ash. This simple dessert always seems to capture people's attention. It can be made a day ahead of time, if desired.

Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas.

Frozen Orange Soufflés

8 medium oranges
2/3 cup sugar
2 teaspoons grated lemon zest
6 large egg yolks
2 teaspoons minced fresh mint leaves
2 1/4 cups heavy cream, whipped to firm peaks
6 tablespoons Grand Marnier or other orange-flavored liqueur
Cocoa powder, garnish

Cut 1/3 of the top off each orange and scoop out all flesh, reserving it and any juice, Strain the flesh, firmly pressing down to extract as much juice as possible.

In a saucepan, combine the orange juice, sugar, and lemon zest; reduce by 1/2 over high heat, stirring to help the sugar melt. Remove from heat, set aside, and let cool.

In a mixing bowl, beat the egg yolks and cooled orange juice mixture together until light and thick. Carefully fold in the mint, whipped cream, and Grand Marnier.

Using a pastry bag or a spoon, pipe the mixture into the orange shells. Freeze for at least 3 hours or until the mixture is firm. Serve garnished with a dusting of cocoa power on top.