FROZEN SOUFFLE
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.
FROZEN BLACKBERRY SOUFFLE
This recipe does have quite a few steps, but hey, who doesn't like a sophisticated frozen dessert for a special occasion?
Provided by threeovens
Categories Frozen Desserts
Time 55m
Yield 1 Souffle, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a 1 quart souffle dish by creating a collar to go around the rim to support the souffle while it freezes; cut a sheet of waxed paper long enough to go around the dish's rim, then fold in thirds, lengthwise (about a 4 inch wide ribbon).
- It should extend about 3 inches above the rim; secure with a rubber band or tape (or you could prepare 8 ramekins with the collar 1 1/2 inches above each one).
- In a large saucepan, over medium heat, cook the blackberries and 1/3 cup sugar until they soften and burst, about 10 minutes; puree in a food processor, then strain the seeds out (you should have about 2 cups of puree).
- Stir in the liquer and chill.
- In a small saucepan, heat remaining 2/3 cup sugar and water, over medium heat, to the soft-ball stage, 235 - 240 degrees, about 15 minutes.
- Stir until the sugar dissolves, then stop stirring, but use a small brush, moistened with water, to wash down any crystal that may form on the sides of the pan.
- Meanwhile, beat the egg whites in a stand mixer, using the whisk attachment, until stiff peaks form; while running pour the sugar mixture, in a slow steady stream, into the egg whites taking care not to hit the whisk attachment and splatter.
- The egg whites will swell, then subside; continue beating until the egg whites cool to room temperature, about 8 minutes.
- In a large bowl, beat the whipping cream, until soft peaks form, using a whisk or hand mixer.
- Stir 1/3 of the egg white mixture into the blackberry puree, then pour the blackberry mixture into the remaining egg whites and gently fold until well combined.
- Gently fold the whipping cream into the egg whites, then spoon the mixture into the prepared souffle dish or the ramekins; it should come about 1/2 up the waxed paper collar.
- Smooth the top and freeze until very firm, 4 hours to overnight; if frozen overnight, it will need and hour in the refrigerator before serving.
- If freezing for more than a day, press plastic wrap onto the surface once it is frozen to store.
- To serve, remove the collar and cut into thin slices.
Nutrition Facts : Calories 347.2, Fat 22.5, SaturatedFat 13.7, Cholesterol 81.5, Sodium 51.3, Carbohydrate 35, Fiber 4.5, Sugar 29.3, Protein 4.2
MERRY BERRY FROZEN SOUFFLé
Skip the baking with this easy, no-fail fruity dessert soufflé.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8h45m
Yield 6
Number Of Ingredients 10
Steps:
- In large bowl, beat egg whites and salt with electric mixer on high speed until soft peaks form; set aside. In 1-quart saucepan, heat 1/3 cup water and 3/4 cup sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium heat to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball.
- Slowly beat sugar mixture into egg whites on low speed. Beat on medium speed about 8 minutes or until mixture cools to room temperature.
- Fold cranberry sauce and whipped topping into egg white mixture. Spoon into 6 individual soufflé dishes, about 1 1/4 cups each; smooth tops. Cover with plastic wrap; freeze at least 8 hours but no longer than 24 hours.
- Line cookie sheet with waxed paper. In 1-quart saucepan, heat 1/2 cup water and 1/2 cup of the sugar to boiling over medium-high heat, stirring frequently, until sugar is dissolved. Cook over medium-high heat to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Remove from heat; stir in cranberries. Let stand about 2 minutes or until cranberries are softened. Remove cranberries with slotted spoon to cookie sheet. Place remaining 1/4 cup sugar on plate; roll cranberries in sugar to coat. (Cranberries can be prepared up to 6 hours before using; keep refrigerated.)
- Let soufflé stand at room temperature 30 minutes before serving. Garnish with candied cranberries and mint leaves.
Nutrition Facts : Calories 400, Carbohydrate 87 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 82 g, TransFat 0 g
BLACKBERRY CRISP WITH FROZEN BERRIES
This is a great, basic blackberry crisp. If you want to use fresh berries you can. Serve warm with ice cream.
Provided by darkelfz
Categories Crisps and Crumbles
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart baking dish.
- Combine blackberries, sugar, cornstarch, water, and lemon juice in a small bowl; toss gently.
- Combine oats, flour, brown sugar, and cinnamon in another bowl; cut in butter until crumbly. Sprinkle over berries.
- Bake, uncovered, in the preheated oven until filling is bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 37.3 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 5 g, Protein 3.3 g, SaturatedFat 7.4 g, Sodium 7.1 mg, Sugar 20 g
FROZEN STRAWBERRY SOUFFLE
This recipe is from chef Gary Robins. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). Cook time = Overnight freezing time
Provided by Dee514
Categories Frozen Desserts
Time 12h40m
Yield 6 Souffles, 6 serving(s)
Number Of Ingredients 14
Steps:
- Praline: Lightly oil a sheet pan.
- Melt the sugar in a small sauce pan, over low heat, increasing the temperature gradually.
- Continue to cook until the sugar turns golden brown (swirl, but do not stir).
- Immediately fold in the hazelnuts, and quickly spread the mixture on the sheet pan.
- The caramel will start to set very quickly.
- When the praline has cooled and is hard, break it into small pieces; set 6 pieces aside for the garnish, and finely crush the remaining praline.
- Souffle: Cut six 13-by-4-inch strips of parchment or aluminum foil.
- Form into collars around six 6-ounce ramekins, and tape or tie in place.
- Cut a quater of the strawberries into 1/4-inch chunks, and toss with 3 Tablespoons of sugar.
- Set aside to macerate for 20 minutes.
- Puree the remaining strawberries in a blender or food processor, and reserve.
- Whip the egg whites until soft peaks form.
- Gradually sift in the remaining sugar, and whip until a stiff, light meringue forms.
- Fold in the orange zest, crushed praline, drained macerated strawberries, and strawberry puree.
- Whip the cream until stiff and fold into the strawberry meringue along with the amaretto.
- Ladle the mixture into the prepared ramekins, filling them to 1/2 inch from the top of the collars.
- Set on a tray and freeze overnight.
- (The souffles will keep in the freezer for week).
- Remove the parchment, and garnish each souffle with a fresh strawberry, a piece of praline, and a sprig of mint.
- Serve immediately.
Nutrition Facts : Calories 516.1, Fat 27.6, SaturatedFat 12.1, Cholesterol 67.9, Sodium 65.4, Carbohydrate 65, Fiber 3.1, Sugar 59.2, Protein 6.7
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FROZEN BLACKBERRY SOUFFLE RECIPE - LOS ANGELES TIMES
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- Cut a sheet of waxed paper that is long enough to fit around a 1-quart souffle dish and fold it in lengthwise thirds to make a ribbon about 4 inches wide. Wrap this around the top of the dish to make a collar and tape the ends together. The collar should extend about 3 inches above the rim of the souffle dish. Secure in place with a rubber band or tape and place the dish in the freezer to chill. Alternatively, prepare 8 (one-half cup) ramekins in a similar fashion, making sure the collars extend about 1 1/2 inches over the rim of the ramekins.
- In a large saucepan, cook the blackberries and one-third cup sugar over medium heat until the berries soften and collapse, about 10 minutes. Puree the blackberries in a food mill, blender or food processor (strain the seeds if using a blender or processor); you should have about 2 cups. Stir in the blackberry liqueur and chill.
- Heat remaining two-thirds cup sugar and the water in a small saucepan over medium heat to a temperature of 235 to 240 degrees, soft-ball stage, about 15 minutes. Stir the mixture until the sugar dissolves, then stop stirring but keep handy a brush moistened with water to wash down the sides of the pan should any sugar crystals form.
- While the sugar mixture is cooking, beat the egg whites in an electric mixer to stiff peaks using the whisk attachment. With the mixer running, pour the sugar mixture into the egg whites down the side of the bowl in a slow, steady stream (avoid hitting the whisk with the sugar or it will spray over the bowl). When the hot sugar syrup first hits the whites, they will swell tremendously. Continue beating until the whites have cooled to room temperature, about 8 minutes.
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