Soufflé Glacé au Grand Marnier

Soufflés appear frequently in Leonard Read’s recipe collection. Here is Soufflé Glacé au Grand Marnier, written on his son’s letterhead. Many thanks to Janet Bufton for transcribing it.

Soufflé Glacé au Grand Marnier

Combine in saucepan 2/3 cup sugar and ¼ cup water

Stir over low heat until the syrup boils. Then continue cooking over low heat without stirring til candy thermometer registers 238 (softball)
Remove from heat.

Beat 5 egg yolks till thick and pale lemon coloured. Slowly, slowly as you beat pour in the hot syrup and continue beating for 10 minutes or until the mixture is thoroughly cool. Add 2 tablespoons triple sec or Curacao.

Whip 2 cups heavy cream very stiff and fold into egg mixture.

Slice an 8 inch layer of sponge or pound cake into strips ¼ inch thick and 3 inches long (sprinkle cake strips with 2 more tablespoons of liqueur.

Arrange layers of the cake strips and soufflé beginning and ending with the soufflé mixture. Set in freezer overnight (or at least 8 hours).

Decorate with ribbons of whipped cream (I didn’t) and fresh berries or mandarin oranges to echo the flavour of the liquer.

Makes 8 servings

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