In preparation for next month’s Bastille Day–a holiday which find many of our local French restaurants offering unique dishes and menus in a culinary feast of French culture–Fandango Restaurant in Pacific Grove is sharing the recipe for their Grand Marnier cold souffle. If you’re like me and can’t make a decent hot souffle to save your life, this cold souffle–whipped and frozen–might be more up your alley. Check out the full recipe below the fold . . .
Cold Soufflé Grand Marnier
Recipe serves 6 – 8
1 quart of whipping cream
12 egg yolks
1 pound granulated sugar
½ Cup Grand Marnier
Whip the cream until its stiff.
Beat 12 egg yolks, 8 ounces of sugar and ½ Cup Grand Marnier until fluffy.
Beat in egg whites and remaining sugar until stiff.
Fold together lightly.
Wrap the soufflé dish with wax paper around the rim.
Fill the dish and freeze for four hours.
Add fresh seasonal fruit or raspberry sauce when ready to serve.