📝 About This Recipe
The Frozen Soufflé, or 'Soufflé Glacé,' is a masterpiece of French pastry that offers the dramatic height of a baked soufflé with the refreshing, silky texture of a semi-freddo. This elegant dessert relies on a delicate pate-à-bombe base and airy whipped cream, flavored with the sophisticated citrus notes of Grand Marnier. It is the perfect make-ahead showstopper for dinner parties, promising a cloud-like melt-on-the-tongue experience that is both luxurious and light.
🥗 Ingredients
The Soufflé Base
- 6 Large Egg Yolks (at room temperature)
- 3/4 cup Granulated Sugar (divided into 1/2 cup and 1/4 cup)
- 1/4 cup Water (for the sugar syrup)
- 1/3 cup Grand Marnier or Orange Liqueur (chilled)
- 1 tablespoon Orange Zest (finely grated)
- 1 1/2 cups Heavy Whipping Cream (cold, at least 36% fat)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Salt (fine sea salt)
Macerated Raspberries & Garnish
- 2 cups Fresh Raspberries (rinsed and dried)
- 2 tablespoons Powdered Sugar (sifted)
- 6 sprigs Fresh Mint Leaves (for garnish)
- 1 ounce Dark Chocolate (for shaving over the top)
👨🍳 Instructions
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1
Prepare your ramekins: Cut six strips of parchment paper long enough to wrap around 6-ounce ramekins with a 2-inch overlap. The strips should be tall enough to extend 2 inches above the rim. Secure the paper collars tightly with kitchen twine or tape.
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2
Place your metal mixing bowl and whisk attachment in the freezer for 10 minutes; a cold bowl ensures the whipped cream achieves maximum volume.
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3
In a small heavy-bottomed saucepan, combine 1/2 cup of granulated sugar and 1/4 cup of water. Heat over medium-high heat without stirring until the mixture reaches 240°F (115°C) on a candy thermometer (the 'soft ball' stage).
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4
While the syrup boils, place the egg yolks in the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until they are pale, thick, and form a ribbon when the whisk is lifted.
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5
With the mixer running on low, very slowly pour the hot sugar syrup down the side of the bowl into the egg yolks. Avoid hitting the whisk to prevent splashing.
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6
Increase the speed to medium-high and continue whisking the yolk mixture (pate-à-bombe) for about 8-10 minutes until the bowl feels cool to the touch and the mixture has tripled in volume.
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7
In the chilled separate bowl, whip the heavy cream, the remaining 1/4 cup of sugar, and vanilla bean paste until stiff peaks form. Be careful not to over-beat into butter.
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8
Gently whisk the Grand Marnier, orange zest, and a pinch of salt into the cooled egg yolk mixture until just combined.
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9
Using a large rubber spatula, fold one-third of the whipped cream into the egg mixture to lighten it. Then, very gently fold in the remaining cream until no white streaks remain, maintaining as much air as possible.
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10
Carefully spoon the mixture into the prepared ramekins, filling them up to the top of the parchment collars. Smooth the tops with an offset spatula.
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11
Freeze the soufflés for at least 6 hours, or preferably overnight, until firm.
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12
One hour before serving, toss the fresh raspberries with powdered sugar in a small bowl and let them sit at room temperature to release their juices.
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13
To serve, carefully remove the parchment collars. The soufflé should stand tall above the rim of the ramekin. Garnish with the macerated raspberries, a sprig of mint, and a few shavings of dark chocolate.
💡 Chef's Tips
Always use a candy thermometer when making the sugar syrup; precision is key to the texture of the pate-à-bombe. When folding the cream into the yolks, use a 'cut and fold' motion—cut through the center and lift from the bottom—to keep the dessert light. If you don't have Grand Marnier, you can substitute with a high-quality espresso concentrate for a coffee-flavored version. Ensure your egg yolks are completely free of any egg white to achieve the richest, smoothest yolk foam. To get the cleanest look, use a hot, dry knife to level the top of the soufflés before they go into the freezer.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a late-harvest Riesling to complement the citrus notes. Serve alongside thin, crisp almond tuile cookies for a delightful textural contrast. Add a small dollop of crème fraîche on the side to cut through the sweetness. A drizzle of warm dark chocolate ganache over the frozen top creates a beautiful 'hot and cold' sensation. Accompany with a shot of espresso for a sophisticated end-of-meal palate cleanser.