Iced Souffle Recipes

PISTACHIO SOUFFLé WITH PISTACHIO ICE CREAM

Steps:

• Make the ice cream the day before. Whisk the egg whites to stiff peaks using electric beaters, then gradually beat in the sugar, whisking after each addition until you have a smooth, glossy meringue. Using the same beaters (no need to wash) whisk the cream with the pistachio paste to soft peaks. Fold the cream and egg yolks through the meringue, spoon into a container and freeze for six hours, or overnight.
• To make the soufflés, brush the inside of six ramekins (about 300ml, if they're smaller, use more) with melted butter, then coat with caster sugar. The easiest way to do this is to tip some sugar into one dish and rotate the dish so a layer sticks to the butter, then tip the excess into the next dish and so on, adding more sugar if you need to.
• Whisk the egg yolks with 2 tbsp sugar, the flours and a pinch of salt. Heat the milk with the pistachio paste until just steaming then, whisking constantly, pour the liquid onto the egg yolk mixture. Clean out the milk pan, then pour the mixture back in, return to the heat and cook for 2-3 mins until it's the consistency of thick custard. Remove from the heat and cover the surface with cling film until needed. This can be done in the morning - keep this and the egg whites in a bowl, covered in the fridge.
• When ready to eat, heat oven to 200C/180C fan/gas 6 and put a baking sheet on the top shelf to heat up. Using electric beaters, whisk the egg whites to medium-stiff peaks, then whisk in the remaining sugar. Mix a large spoonful of the egg whites into the pistachio mixture, then carefully fold in the rest. Divide between the ramekins, then run a cutlery knife around the top edge of each of the ramekin (this encourages the soufflé to rise evenly). Transfer to the hot baking sheet and cook for 8-12 mins until well risen. Serve straight away (or they will collapse) topped with the pistachio ice cream.

ICED GRAND MARNIER SOUFFLE

Steps:

• Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish. Secure each collar with a small amount of butter. Place ramekins in the fridge to cool.
• In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks. Set aside in the refrigerator.
• In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**). (Do not overcook the sugar.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed. Slowly add a little of the hot sugar syrup. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***). Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool. Remove the bowl from the mixer. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****). Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder.
• Spoon into the ramekins and fill about 1/2-inch above the ramekin. Freeze until set, about 2 hours. Remove the collars and serve.

GREEN TEA ICED SOUFFLE WITH SAKE-MARINATED DRIED CHERRIES

Steps:

• In a medium non-reactive saucepan, combine the cream, green tea, and vanilla extract. Halve the vanilla beans and scrape the seeds into the cream. Add the scraped beans to the mixture and bring just to a boil over high heat. Immediately reduce the heat to low and simmer, uncovered, until the mixture has reduced by 1/4, about 30 minutes. Remove from the heat and cool, then refrigerate, covered, for at least 6 hours and preferably overnight.
• Chill a medium bowl. Strain the cream-tea mixture into the chilled bowl, and beat until stiff peaks form.
• In the top of a double boiler over barely shimmering water, combine the confectioners' sugar, egg yolks, and eggs, and cook, whisking constantly, until the mixture forms a ribbon when the whisk is lifted from the pan, 12 to 15 minutes.
• Transfer to a mixer bowl and beat at high speed until lightened and pale in color, about 10 minutes. Fold in the whipped cream. Prepare a parchment paper collar to wrap around the outside of each ramekin. Generously pour the mixture into the ramekins and freeze until firm, at least 8 hours, and preferably overnight.
• Remove the parchment paper from the outside of each ramekin, surround each souffle with a marinated cherry, and serve.
• In a small saucepan, combine the sake, sugar, cherries, and water and bring to a boil over medium heat. Remove from the heat, cool to room temperature, and chill, about 30 minutes.

FROZEN GRAND MARNIER SOUFFLES

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.

ICED SOUFFLE

Steps:

• Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
• In a small bowl, soften gelatin in water, 3 to 5 minutes.
• In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
• Pour into a large bowl; stir in coffee and liqueur.
• Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
• In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
• Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
• Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
• Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
• To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.