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
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Herb Tip |
This Recipe for Frozen Orange Truffle Souffles is one of thousands in the Recipes-to-go Dessert Cookbook.
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
If you enjoy this Frozen Orange Truffle Souffles Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This is a recipe for Frozen Orange Truffle Souffles from the recipe cookbook of Recipes-to-go (Dessert)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
All happiness depends on a leisurely breakfast. |
| John Gunther |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
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