yum,
this dessert here tastes absolutely wonderful (maybe because of the Grand Marnier) haha a couple of us has became alcos in the class, for instance, today.. we, ahem. Well, we made some lemonade cause there’s lemon like a bagful, so, Chef asked us to prepare some cause the weather was so freaking hot!! And, then we made some! while drinking, we spotted some Kirsch. Haha, and we added kirsch into our lemonade which was really good ! Kirsch + lemonade. aha! and so, we kept drinking and drinking and drinking. Hey, its free boost, what do u expect !
Anyway, back to this dessert.
For a baked souffle, there’s usually heights above the ramekin because of the aeration of egg whites. In this chilled souffle, it’s the aeration of egg yolks. We whiped 125g egg yolks with zest of 1/2 orange and 150ml stock syrup over a bain marie (like making Sabayon) and trust me, this really is some good arms exercise. Haha. Whip it to a stiff stage but obviously not coagulated. Then add 45ml of Grand Marnier and 275ml medium-stiff peak whipped cream. Then line the sides of the ramekins / containers with silicone sheets. Pour in some of the mixture and freeze it. It should make quite a couple of it.
Dust with cocoa powder and garnish with orange segments and strawberries. As you wish 
I think I like Sabayon. Haha, even though it’s a pain to whisk it up. With some orange zest, it’s really orange-y. And Grand Marnier works really well with orange. So flavour wise, it’s thumbs up 
Posted in Chilled Desserts, Ice Cream, Le Cordon Bleu
