At The Lakefront restaurant, this sensational dessert is served with bittersweet chocolate sauce or a simple dusting of cocoa powder and a few fresh strawberries.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
Step 2
Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
Step 3
Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
Step 4
Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.
