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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.
Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas.
Frozen Orange Soufflé Recipe
Puddings, Creams & Custards,
Yield: 16 Orange Soufflés
Prep time: 20 min
8 medium oranges
2/3 cup granulated
2 teaspoons grated
2 teaspoons minced fresh
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.
Makes 16 Orange Soufflés.