FROZEN PRALINE SOUFFLES
Categories Milk/Cream Nut Dessert Freeze/Chill Valentine's Day Quick & Easy Frozen Dessert Cognac/Armagnac Winter Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Tear off 2 (3-inch-wide) strips of foil and wrap each tightly around outside of a ramekin, forming a collar that extends at least 1 inch above rim. Tape overlapping ends together.
- Make praline:
- Line a baking sheet with a sheet of foil, then lightly oil foil. Cook sugar with a pinch of salt in a dry 8- to 9-inch nonstick skillet over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in nuts with a wooden spoon, then quickly pour onto baking sheet, spreading with back of spoon before praline hardens.
- Cool praline on baking sheet 5 minutes, then break into large pieces. Put pieces in a sealable plastic bag, then seal bag, pressing out excess air. Break praline into smaller pieces by lightly pounding and rolling with a rolling pin. Measure out 1/3 cup (serve remainder on the side).
- Make meringue and assemble dessert:
- Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, until thermometer registers 238 to 242°F (soft-ball stage), 3 to 5 minutes.
- While syrup boils, beat egg whites with a pinch of salt in a bowl using an electric mixer at medium speed until foamy. Increase speed to high, then add hot syrup in a slow stream (avoid beaters and side of bowl), beating constantly, and continue to beat until meringue holds stiff glossy peaks and is cooled to room temperature, about 5 minutes. Fold praline into meringue.
- Whisk cream with Cognac in another bowl until it holds soft peaks, then fold into meringue gently but thoroughly. Spoon mixture into ramekins and freeze, loosely covered with plastic wrap, until firm, 2 to 3 hours. Remove foil collars before serving.
PRALINE-TOPPED BUTTERNUT SQUASH SOUFFLE
This butternut squash souffle is an easy, yet elegant recipe. Your friends and family will ask for this dish on all holidays, or as a side dish for a week day meal. The eggs give the squash a souffle-like texture that is sure to please even the pickiest eaters!
Provided by Eileen Fuore
Categories Side Dish Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine squash, 1/4 cup butter, and salt in a saucepan over medium heat; cook and stir until heated through and butter is melted, about 5 minutes. Mix eggs into squash mixture until thoroughly combined; pour into a 1-quart casserole dish.
- Mix brown sugar, pecans, 3 tablespoons butter, and cinnamon together in a bowl; sprinkle over squash mixture.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 23.1 g, Cholesterol 73.2 mg, Fat 16.3 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 7.2 g, Sodium 385.3 mg, Sugar 13.7 g
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 GRAND MARNIER SOUFFLE
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
- While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
- Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
- Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.
FROZEN GREEN TEA SOUFFLES
Creme de menthe and powdered green tea flavor pillowy souffles, frozen and served in tiny porcelain dishes. The desserts are less fragile than baked souffles and can be made a day in advance.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Wrap six 2-ounce ramekins with parchment, extending 1-inch above rim. Secure with tape; set aside. Stir boiling water and tea in a bowl. Refrigerate 30 minutes.
- Put sugar, egg yolks, and tea mixture into the bowl of an electric mixer set over a pan of simmering water. Whisk until lightened and fluffy, about 8 minutes. Attach bowl to mixer fitted with the whisk attachment; beat on medium speed until cool, about 5 minutes. Transfer to a bowl.
- Put cream and creme de menthe into the clean bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high until stiff peaks form. Fold into yolk-tea mixture. Divide among prepared ramekins. Freeze at least 4 hours (up to overnight). Remove parchment. Let stand at room temperature 10 minutes before serving. Serve dusted with tea.
GRAND MARNIER FROZEN SOUFFLES
This delicious frozen souffle is perfect for summer and will impress just about anyone. It's a great make-ahead dessert! -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In top of a double boiler or a metal bowl over simmering water whisk egg yolks and sugar until blended. Stir in liqueur, water, orange juice and zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, about 10 minutes, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring custard occasionally. Cool to room temperature. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Gently fold into cooled custard mixture., Transfer to eight 4-oz. ramekins; smooth tops. Freeze until firm, at least 4 hours or overnight. Garnish with additional orange zest.
Nutrition Facts : Calories 258 calories, Fat 20g fat (12g saturated fat), Cholesterol 189mg cholesterol, Sodium 18mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
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
FROZEN LEMON SOUFFLE
With its ultra-silky texture and pure lemon taste, this frozen souffle is out of this world. Because you can make it a day ahead, it's ideal for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 55m
Number Of Ingredients 7
Steps:
- Wrap outside of a 3 1/2-cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.
- In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.
- Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).
- In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with confectioners' sugar.
Nutrition Facts : Calories 433 g, Fat 25 g, Protein 14 g
FROZEN GRAND MARNIER SOUFFLE
Provided by Marian Burros
Categories dessert
Time 15m
Yield 10 - 12 servings
Number Of Ingredients 9
Steps:
- Dissolve gelatin in the boiling water.
- Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
- Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
- Beat egg whites to stiff peaks.
- Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
- Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
- To serve, remove collar and roll edge of souffle in ground praline.
More about "frozen praline souffles recipes"
HOW TO MAKE FROZEN SOUFFLES - ESCOFFIER ONLINE
From escoffieronline.com
Estimated Reading Time 1 min
FROZEN CHOCOLATE SOUFFLE - PUREWOW
From purewow.com
RECIPE: GRAND MARNIER FROZEN SOUFFLé | RECIPES | STLTODAY.COM
From stltoday.com
FROZEN PRALINE MOUSSE CAKE RECIPE | BON APPéTIT
From bonappetit.com
BEST FROZEN WHITE CHOCOLATE SOUFFLE RECIPES - FOOD NETWORK
From foodnetwork.ca
FROZEN CHOCOLATE MOCHA SOUFFLé RECIPE FROM LINDT CANADA
From lindt.ca
FROZEN LIME SOUFFLéS RECIPE — EATWELL101
From eatwell101.com
FROZEN GRAND MARNIER SOUFFLES | CANADIAN LIVING
From canadianliving.com
BEST FROZEN COCONUT SOUFFLES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FROZEN SOUFFLES | YUMMY.PH
From yummy.ph
10 PUFFY AND PLEASING SOUFFLé RECIPES - THE SPRUCE EATS
From thespruceeats.com
FRENCH SOUFFLE RECIPES COLLECTION - THE SPRUCE EATS
From thespruceeats.com
LIMEADE CONCENTRATE RECIPES AND COOKING WITH LIMEADE …
From fooddiez.com
FROZEN INDIVIDUAL STRAWBERRY SOUFFLES - CHEFDECUISINE.COM
From chefdecuisine.com
SOUFFLé RECIPE | SBS FOOD
From sbs.com.au
CHILLED CHOCOLATE SOUFFLéS WITH SALTED ALMOND PRALINE
From deliciousmagazine.co.uk
PRALINE SOUFFLé CRêPES | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
FRENCH SOUFFLE RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
CHEESE SOUFFLE (A FAMILY FAVORITE FOR 30 YEARS) - THIS IS HOW I COOK
From thisishowicook.com
FROZEN LIME SOUFFLé RECIPE - JOYCE GOLDSTEIN | FOOD & WINE
From foodandwine.com
FROZEN RASPBERRY SOUFFLéS - JACQUES HAERINGER
From chefjacques.com
FROZEN CHOCOLATE SOUFFLéS - RICARDO
From ricardocuisine.com
10 BEST FRUIT SOUFFLE DESSERT RECIPES | YUMMLY
From yummly.com
FROZEN POMEGRANATE SOUFFLéS RECIPE - ERIN JEANNE MCDOWELL
From foodandwine.com
FROZEN SOUFFLé (GRAND MARNIER SOUFFLé GLACé) - VIDEOCULINARY.COM
From videoculinary.com
FROZEN CHOCOLATE "SOUFFLéS" RECIPE | MYRECIPES
From myrecipes.com
COLD PRALINE SOUFFLE | FREE RECIPES
From recipesmy.com
100 SOUFFLES IDEAS | SOUFFLE, SOUFFLE RECIPES, FOOD - PINTEREST
From pinterest.com
KEY LIME FROZEN SOUFFLE (FROZEN MOUSSE) - BAKING SENSE®
From baking-sense.com
HOW TO MAKE FROZEN SOUFFLES - YOUTUBE
From youtube.com
HOW TO MAKE FROZEN CHOCOLATE SOUFFLES - LEARN TO COOK
From learntocook.com
FROZEN RASPBERRY SOUFFLE | LIL' COOKIE
From lilcookie.com
FROZEN DARK AND STORMY SOUFFLéS RECIPE | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love