Grand marnier souffle negresco

6 servings

Ingredients

Quantity Ingredient
6 Egg yolks
⅓ cup Sugar
1 cup Heavy cream
3 Egg whites
Few drops of lemon juice
⅓ cup Grand Marnier

Directions

1. In a large bowl, combine the egg yolks and half the sugar; beat until

very thick and light in color.

2. In a medium bowl, whip the cream until it holds in soft peaks.

Set

aside.

3. In another medium bowl, beat the egg whites with the lemon juice until

foamy. Gradually add the remaining sugar while continuing to beat until firm but still glossy.

4. Stir the Grand Marnier into the egg yolks. Gently fold in the whipped

cream, then fold in the egg whites.

5. Spoon the mixture into 6 individual souffle molds, leveling off the

tops. Make collars by folding sheets of aluminum foil into strips and wrapping the stips around the molds. The upper edges of the strips should be about 1 inch above the tops of the molds. Secure with string. Fill molds to top of collar. Cover with plastic wrap and freeze.

6. Serve either in the molds, with the foil collar removed, to unmolded

onto chilled dessert plates.

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