1 unflavored gelatin envelope
1/2 cup orange juice, fresh
5 eggs, separated, room temp.
1/2 cup superfine sugar
1 tsp grated orange zest
3 tbsp orange liqueur (see note)
1 cup heavy cream, chilled
6 chocolate truffles
1 strips of orange zest (opt.)
1 whipped cream (for garnish)
A Recipe for
Frozen Orange Truffle Souffles
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Cookies are made of butter and love. |
| Norwegian Proverb |
This Recipe for Frozen Orange Truffle Souffles is one of thousands in the Recipes-to-go Dessert Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Frozen Orange Truffle Souffles from the recipe cookbook of Recipes-to-go (Dessert)
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
There is no such thing as a little garlic. |
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Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Food Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Note: Grand Marnier or Orange Curacao are suggested orange liqueurs.
Wrap parchement paper or aluminum foil collars around six 2/3-cup
souffle dishes and fasten with tape or string. In a small bowl,
sprinkle the gelatin over the orange juice and set aside until
softened. Place the bowl in a pan of hot water and stir occasionally
until the gelatin dissolves, about 3 minutes. Set aside in the hot
water. In a double boiler, beat the egg yolks and sugar over barely
simmering water until the mixture is light-colored, creamy and warm
to the touch, about 5 minutes. Remove from the heat and continue to
beat until the mixture cools, thickens and forms a ribbon when the
beater is lifted, about 3 minutes. Stir in the orange zest and
liqueur. Scrape into a large bowl and set aside. Beat the cream
until it is doubled in volume and forms soft peaks. Beat the egg
whites until they form soft peaks. Stir the gelatin mixture into the
beaten egg yolks. Place the bowl in a larger bowl half-filled with
ice and water and stir with a rubber spatula until the mixture begins
to thicken and mound, 2 to 4 minutes, depending on the type of bowl
used (metal chills faster than glass or ceramic). Immediately remove
from the ice water and fold in the whipped cream. About one-third at
a time, fold in the egg whites until no streaks of white remain; do
not overmix. Spoon 1/2 cup of the mousse mixture into each souffle
dish and place a truffle in the center. Divide the remaining mousse
amoung the dishes to bury the truffles. Smooth the tops, cover
loosely with waxed paper and place on a tray in the refrigerator
until set and chilled, about 2 1/2 hours. Before serving, remove the
paper collars. Decorate the tops with whipped cream and strips of
orange zest, if desired. Serve chilled.
Serves: 6
Frozen Orange Truffle Souffles Recipe brought to you by Recipes To-Go