Soufflé Glacé au Grand Marnier

Instructions

1. 1

   Tape a collar of parchment paper around 6 ramekins to extend 2 inches above the rim — this creates the illusion of a risen soufflé once removed.

2. 2

   Cook ½ cup sugar and water to 245°F. Beat egg yolks until pale and thick. Drizzle in the hot syrup while beating constantly at high speed until the mixture is thick, pale, and cooled — this is the pâte à bombe.

3. 3

   Fold in Grand Marnier and orange zest. Beat cream to soft peaks. Beat egg whites with cream of tartar and remaining sugar to stiff glossy peaks.

4. 4

   Fold whipped cream into the pâte à bombe, then fold in egg whites gently in two additions. Pour into the collared ramekins, filling above the paper rim. Freeze for at least 4 hours. Remove the paper collar just before serving to reveal the dramatic soufflé illusion. Garnish with candied orange.