Iced Grand Marnier Soufflé

Serves 6 to 8

Iced soufflés are not real soufflés that cook and inflate in the oven, but look-alike frozen desserts. A collar of aluminum foil or parchment paper 3 to 4 inches higher than the rim of the soufflé dish is attached to the dish, so the mixture can be molded higher than the sides. When the collar is removed, the soufflé looks as though it has just emerged from the oven. It’s a perfect dessert for a party, and it must be made ahead. After the soufflé is prepared and its collar secured, wrap it tightly in plastic wrap and then aluminum foil so it doesn’t pick up tastes from the freezer.

1  cup sugar

1/3  cup water

1  tablespoon grated orange rind

6  large egg yolks

1/2  cup Grand Marnier or Cointreau

2 1/2  cups heavy cream

6-8  ladyfingers or the same amount of sliced génoise or pound cake

1  tablespoon unsweetened cocoa powder

Combine the sugar, water, and orange rind in a saucepan, bring to a boil, and boil for 3 to 4 minutes, until it turns into a light syrup.

Meanwhile, put the yolks in the bowl of an electric mixer.

While beating at high speed, pour the hot syrup in a steady stream over the yolks and continue beating for 12 to 15 minutes. The mixture should be thick, smooth, and pale yellow. Add 1/4 cup of the Grand Marnier or Cointreau and beat for another 30 seconds on high speed.

Whip the cream in a large bowl to a soft peak. With a rubber spatula, fold the whipped cream into the soufflé mixture.

Cover the bottom of a 1-quart soufflé dish with a thick layer of the mixture (about 2 inches thick). Arrange the ladyfingers or cake slices on top. Sprinkle with the remaining 1/4 cup Grand Marnier. Fill the mold right to the top with the cream mixture; refrigerate the remainder.

Using a doubled long sheet of aluminum foil or parchment paper, make a collar around the mold, extending 2 to 3 inches above the rim, and tie securely with a string. Place the mold in the freezer for 1 hour, or until it is firm.

When the frozen soufflé mixture is firm, add the remainder of the mixture, which should bring the soufflé to at least 2 inches above the rim of the mold. Return to the freezer until frozen.

Transfer the soufflé to the refrigerator about 30 minutes before serving.

Just before serving, sprinkle the top with the cocoa. Remove the collar and serve.