Frozen Soufflé Rothschild Recipes

FROZEN CHOCOLATE "SOUFFLé"

Steps:

• Pour milk into medium bowl.
• Add dry pudding mix.
• Beat with wire whisk for 2 minute.
• Gently stir in whipped topping.
• Spoon 2 t of the chopped cookies into each of eight 8-9 oz. paper drinking cups.
• Cover evenly with half of the pudding mixture.
• Repeat layers.
• Cover with foil.
• Freeze 5 hours or until firm.
• Remove from freezer about 15 minute before serving.
• Let stand at room temperature to soften slightly.
• Peel away paper to unmold onto dessert plates.
• Top each with a cherry.
• Store leftovers in freezer.

FROZEN RHUBARB AND WHITE CHOCOLATE SOUFFLE

Steps:

• THE RHUBARB: Simmer rhubarb, sugar and vanilla until soft.
• Puree, then set aside to cool.
• THE MOUSSE: Prepare 6 x 4oz ramekins by wrapping outsides with parchment or waxed paper rings to stand 2 inches above the ramekin's lip.
• Secure parchment with an elastic band or string.
• Over a pot of simmering water (or in a microwave) melt chocolate and set aside to cool. (Keep water simmering on stove.)
• Whip cream to soft peaks and chill.
• Over simmering water,whisk together egg yolks, water, brandy and 2 tbsp sugar for 2 minutes to warm eggs.
• Remove from simmer, and whisk chocolate into egg yolk mixture.
• Let mixture sit until at room temperature.
• Fold in whipped cream in two additions just until incorporated.
• Whip egg whites to medium-peak, and add the remaining 1 tbsp of sugar and a dash of salt.
• Fold one third of the egg-whites into mousse followed by the remaining two thirds.
• Quickly fold in the rhubarb.
• Spoon mousse into the ramekins, filling up over the edge of each ramekin.
• Freeze overnight- or at least 6 hours.
• TO ASSEMBLE: Simply remove the parchment/waxed paper and garnish the frozen mousse (what IS the plural of"mousse"?) with a few fresh berries.

FROZEN SOUFFLé ROTHSCHILD

Steps:

• Put the candied fruit in a small bowl, and cover with 3 tablespoons of Grand Marnier or other orange liqueur.
• Cut a strip of parchment paper the full circumference of a 10-cup soufflé dish. Ring the inside edge of the dish all the way to the bottom with the paper, creating a collar that extends a few inches above the rim, and secure the end of the paper with tape.
• Whip the egg whites with the lemon juice in the bowl of an electric mixer until foamy. Gradually add 3 tablespoons of the sugar, and whip until stiff peaks are formed. Remove to a large bowl, and fold in the remaining 1/2 cup of Grand Marnier.
• Clean the mixer bowl and beaters, and whip the cream until it holds soft peaks. Fold the cream into the egg whites.
• Clean the bowl again, and, using the mixer, beat the egg yolks and the remaining 6 tablespoons sugar until very thick and pale yellow. Then fold into the whipped cream and egg whites.
• Fill a third of the soufflé dish with the batter. Drain the candied fruit, and sprinkle half of it, along with the cookie pieces, over the surface of the batter. Pour in the rest of the batter, and top with the remaining candied fruit.
• Cover tightly with plastic wrap, and freeze for at least 3 hours and up to 8 days. Before serving, remove to the refrigerator, and when half frozen, sprinkle the nougatine over the soufflé. Remove the paper collar before serving.