Orange and Kumquat Frozen Soufflés with Grand Marnier
Ingredients
- Ingredients
- 200 grams Kumquat
- 200 milliliters Orange juice
- 1 Orange (rated zest and juice)
- 1 pkg Orange sugar (or a few drops of orange extract)
- 6 egg yolks
- 150 grams powdered sugar
- 4 Tbsps Grand Marnier
- 250 grams Cream quark (40% fat)
- 500 grams Whipped cream
- also
- Parchment paper (or parchment paper)
- 6 Soufflé dishes
- 3 Tbsps julienned Kumquat rind
- 1 Tbsp honey
- 1 Tbsp Grand Marnier
- Cocoa (for dusting)
Preparation steps
Combine the julienned kumquats with honey and Grand Marnier and let marinate.
Cut several strips of vellum paper (or parchment paper) about 26 cm (10 inches) long and about 8 to 10 cm (3 to 4 inches) wide. Wrap the strips tightly around the ramekins (soufflé cups), to make a collar that extends above the rim of the ramekins. Overlap the ends and tape to secure.
Rinse the whole kumquats and combine with orange juice and zest in a small saucepan, bring to a boil, then mash well and and strain through a sieve. Let this puree cool.
Combine the yolks with powdered sugar, orange sugar (or orange extract), and Grand Marinier in a bowl over simmering water and beat until thick and light in color.
Cream together the quark and orange puree.
Beat the cream to stiff peaks. Fold the whipped cream and egg yolks into the quark mixture. Spoon into the prepared ramekins, adding enough to rise 2 cm (about 3/4 inch) above the rim. Freeze until firm, approximately 5 hours.
Take the orange soufflés out of the freezer 30 minutes before serving and transfer to the refrigerator to thaw slightly.
To serve, remove the paper strip carefully. Dust with cocoa powder and top with marinated julienned kumquats.
