Orange Ice Cream Souffle

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Orange Ice Cream Souffle
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5 h.


8 egg yolks
250 grams sugar
3 sheets gelatin
300 milliliters fresh Orange juice
2 centiliters Cointreau (orange liqueur)
4 egg whites
l Whipped cream
8 Soufflé dishes (12 cm diameter) (available in specialty stores)
How healthy are the main ingredients?
Whipped creamOrange juicesugar

Preparation steps


Beat the egg yolks with half the sugar until creamy. Add with the soaked and well-squeezed gelatin.  Heat over a hot water bath, stirring constantly, until the mixture is thick enough that it easily covers a spoon. Remove from the heat and stir in the orange juice and cointreau. Transfer to a large mixing bowl and refrigerate for about 30 minutes. Allow to cool until the mixture is similar to syrup. Whisk the egg whites until stiff and add in the remaining sugar gradually. Stir the egg whites with a whisk with the cooled orange mixture. Whip the cream with the sugar until stiff and carefully fold in with a wooden spoon.


Line 8 souffle dishes folded with double baking paper (so that they are more stable) and cut so that the baking paper protrudes 4-5 cm (approximately 1 1/2 - 2 inch) over the edge of the mold. Put each in the molds and secure the ends. Precool the prepared souffle dishes in the refrigerator well. Then fill each with the souffle mixture. Place in the freezer and freeze for 4 hours. Before serving, remove the baking paper cuffs that wrap the souffles, place on dessert plates and dust lightly with powdered sugar. Garnish to taste with flowers.