FROZEN GRAND MARNIER SOUFFLES

Preparation Method :

• Wrap a double collar of greaseproof paper around eight dessert glasses or ramekin dishes and tie with string.
• Whisk together the caster sugar with the egg yolks, until the yolks are pale. This will take about 5 minutes by hand or about 3 minutes with an electric hand mixer.
•  Heat the milk until almost boiling and pour it on to the yolks, whisking all the time. Return to the pan and stir over a gentle heat until the custard is thick enough to coat the back of the spoon.
• Remove the pan from the heat. Stir the soaked gelatine into the custard. Pour the custard into a bowl and leave to cool. Whisk occasionally, until on the point of setting.
• Put the remaining sugar in a pan with water and dissolve it over a low heat. Bring to the boil and boil rapidly until it reaches the soft ball stage or 119°C/238°F on a sugar thermometer.
• Remove from the heat. In a clean bowl, whisk the egg whites until stiff. Pour the hot syrup on to the whites, whisking all the time. Leave to cool.
• Add the Grand Marnier to the cold custard. Whisk the cream until it holds soft peaks and fold into the cooled meringue, with the custard.
• Pour into the prepared glasses or dishes. Freeze overnight. Remove the paper collars and leave at room temperature for 15 minutes before serving.