Cold Grand Marnier Souffle

This picture is a little blurry because to be honest I've already had a couple of drinks in me and there was no way I could steady the camera. Which is a shame because all of my pictures of this glorious dessert came out blurry but I don't regret having those drinks ;)

Like I said before, I cannot stop thinking about this dessert it was absolutely perfect in every way. It was easy, it looked tasty, it was tasty and best of all it was done the night before which meant it was ready to go as soon as we were! But I like the description in the book better, "It's like eating a cold, sweet cloud" and it was! It really was.

This recipe calls for Melba Sauce, which is a raspberry sauce. The book says to use store bought or raspberry puree if you can't find the Melba sauce at the grocery store. I couldn't find it at the grocery so I made my own and I'm glad I did. I used a recipe from the Food Network website. Next time though I think I would double the recipe because everyone loved the sauce, there wasn't a drop left. They literally licked the serving cup clean!

Cold Grand Marnier Souffle
Courtesy Morton's Steak Bible
Serves six

1 1/2 cups whipping cream
4 large eggs, plus 3 large egg yolks
1/2 cup sugar
Two 1/4 ounce packets unflavored gelatin powder (1 1/2 tablespoons)
1/4 cup Grand Marnier or other orange flavored liqueur
Melba Sauce
1 tablespoon finely grated orange zest
6 raspberries
6 mint leaves

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until it forms stiff peaks. Set aside.

2. In the top of a double boiler set over simmering water, whisk the eggs, egg yolks, and sugar for about 2 minutes, or until warm to the touch (about 105*F), golden yellow, and frothy. Transfer the egg mixture to the bowl of an electric mixer fitted with the whisk attachment or remove the top of the double boiler and use a handheld mixer or immersion blender. Whisk for about 3 minutes, or until cool. Wrap your hands around the outside of the bowl to determine when the mixture cools.

3. Meanwhile, in a small bowl, sprinkle the gelatin over 1/4 cup of warm water to dissolve. Add the Grand Marnier and dissolve the gelatin to the cooled egg mixture and beat on medium-low until the liquid is incorporated.

4. Using a rubber spatula, fold the egg mixture into the whipped cream just until combined. Do not over mix. You will have more than 6 cups of batter.

5. Divide the mixture among six 8oz souffle dishes or ramekins. Refrigerate for at least 2 hours until chilled. The souffles can be refrigerated for up to 24 hours.

6. To serve, remove the souffles from the dishes by running a blunt kitchen knife around the inside of the dishes. Put a chilled dessert plate on top of each souffle, and holding the dish and plate securely, invert. Gently shake the dish as you lift it off the souffle.

7. Garnish each plate with a drizzle of Melba sauce, orange zest, a raspberry, and a mint leaf.

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