Wednesday, May 07, 2008

Down with OPP?

While we have been slowly moving from our typepad page to blogger I thought I would transfer the old recipes but there are just tooo many and I'm tooo lazy. We will just be posting some of our favorirtes....So if your down with OPP - "Old Popular Posts". Look out here they come.


Have you ever seen that MTV show, pimp my ride, where they take a 1982 mercury linx and turn it into a stretch limo/tiki bar? Well, lets say if an orange dreamcicle were a mercury than well...enough with the metaphors. If you want to make this one you don't really have time for silly stories.
These Frozen Grand Marnier Souffles are tasty but be prepared to work fast and work out your upper arm! This recipe comes from a book written by our second favorite Bridget Jones "Appetizers, Finger Foods, Buffets & Parties" written by Bridget Jones, and apparently this Bridget CAN cook.
Serves 8
1 cup superfine sugar
6 large eggs, separated
1 cup milk
1 tbsp powdered gelatin, soaked in 3 tbsp cold water
4 tbsp Grand Marnier... if you don't want to shell out the $35 for a bottle of this stuff you may sub 1 teaspoon of orange extract-though I am not promising the same side effects ; )
2 cups heavy cream
1. Wrap a double collar of baking parchment around eight dessert glasses or ramekins and tape shut. Whisk together 1/2 cup of the sugar with egg yolks until the yolks are pale. This will take about 5 minutes by hand or 3 minutes with an electric hand mixer.
2. Heat the milk until almost boiling and pour it on the yolks, whisking constantly. Return to the pan and stir over a gentle heat until the custard is thick enough to coat the back of the spoon. Remove the pan from the heat. Stir the soaked gelatin into the custard. Pour the custard into a bowl and leave to cool. Whisk occasionally until on the point of setting...but be careful to work fast and not let it set otherwise your souffles will be chunky!

3. Put the remaining sugar in a a pan with 3 tbsp water an dissolve it over a low heat. Bring to boil and boil rapidly until it reaches the soft ball stage. Remove from the heat, in a clean bowl, whisk the egg whites until stiff. Pour the hot syrup on to the whites, whisking constantly. Leave the meringue to cool.

4. Add the Grand Marnier to the cold custard. Whisk the cream until it holds soft peaks and fold into the cooled meringue, with the custard. Pour into the prepared glasses or dishes. Freeze overnight. Remove the paper collars and leave at room temperature for 15 minutes before serving.
This would also work in a large souffle dish if you would rather not do individuals.

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