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Frozen Orange Truffle Souffles

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 Unflavored gelatin envelope
1/2 cup Orange juice, fresh
5 Eggs, separated, room temp.
1/2 cup Superfine sugar
1 tsp Grated orange zest
3 tbsp Orange liqueur (see note)
1 cup Heavy cream, chilled
6 Chocolate Truffles
Strips of orange zest (opt.)
Whipped cream (for garnish)

Instructions:

Note: Grand Marnier or Orange Curacao are suggested orange liqueurs.
Wrap parchement paper or aluminum foil collars around six 2/3-cup
souffle dishes and fasten with tape or string. In a small bowl,
sprinkle the gelatin over the orange juice and set aside until
softened. Place the bowl in a pan of hot water and stir occasionally
until the gelatin dissolves, about 3 minutes. Set aside in the hot
water. In a double boiler, beat the egg yolks and sugar over barely
simmering water until the mixture is light-colored, creamy and warm
to the touch, about 5 minutes. Remove from the heat and continue to
beat until the mixture cools, thickens and forms a ribbon when the
beater is lifted, about 3 minutes. Stir in the orange zest and
liqueur. Scrape into a large bowl and set aside. Beat the cream until
it is doubled in volume and forms soft peaks. Beat the egg whites
until they form soft peaks. Stir the gelatin mixture into the beaten
egg yolks. Place the bowl in a larger bowl half-filled with ice and
water and stir with a rubber spatula until the mixture begins to
thicken and mound, 2 to 4 minutes, depending on the type of bowl used
(metal chills faster than glass or ceramic). Immediately remove from
the ice water and fold in the whipped cream. About one-third at a
time, fold in the egg whites until no streaks of white remain; do not
overmix. Spoon 1/2 cup of the mousse mixture into each souffle dish
and place a truffle in the center. Divide the remaining mousse amoung
the dishes to bury the truffles. Smooth the tops, cover loosely with
waxed paper and place on a tray in the refrigerator until set and
chilled, about 2 1/2 hours. Before serving, remove the paper collars.
Decorate the tops with whipped cream and strips of orange zest, if
desired. Serve chilled.