Courvoisier Frozen Orange SouffleUser Submitted Recipe
8 eggs, divided
1/2 cup simple sugar syrup
2 ounce Courvoisier Liquer
2 tablespoons orange zest
1/4 cup fresh orange juice
1/8 tablespoon cream of targar
2 cups heavy cream
1/3 cup chocolate sauce
Prepare a Bombe mixture by beating the egg yolks with the wire attachment on your mixture with 1/4 cup sugar at medium high speed until thick and pale in color. While the eggs whip, bring the simple syrup to a boil and cook to a good soft ball stage (240-245 degrees F). With the mixer on medium speed, slowly pour the hot syrup over the whipped eggs yolks. Increase the speed to high and beat until the Bombe mixture cools to room temperature (this doesn't take long). Remove the Bombe mixture to a large bowl and fold in the Courvoisier, orange zest and orange juice.
Make the Meringue. Using the wire attachment again, beat room temperature egg whites until frothy. Add cream of targar and salt and continue to beat while gradually adding 1 cup of sugar until shiny and stiff.
Whip the cream and the remaining (3/4 cup) sugar. While the cream is whipping, gently fold the egg whites into the Bombe mixture.
Fold the whiped cream into the Meringue and Bombe mixture. Pour into ramekins prepared with parchment collars or pretty dessert dishes or frozen hollowed-out orange shells or even a springform pan. Freeze 2 hours or longer for ramekins or 4 hours or longer for larger containers.
To serve, drizzle individual dishes with a little chocolate sauce (first removing collars from ramekins) or remove springform pan, slice and drizzle with sauce.
To serve, remove collars from ramekins