Summary

Ingredients

• 4 egg yolks
• 4 tablespoon orange juice
• 100 g suar
• 0.5 ½ orange (n), only grated peel
• 4 tablespoon Grand Marnier
• 300 ml cream
• Cocoa powder for sprinkling

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Instructions

1. Beat the egg yolks in a bowl with a hand mixer until the mixture is light and thick.
2. Bring the orange juice with the sugar and the grated zest to the boil. Let simmer for a few minutes on a low fire. Then add the syrup to the egg cream while stirring constantly with the hand mixer and continue beating the mixture for about 10 minutes until a thick cream has formed. Add the Grand Marnier and beat for another 5 minutes.
3. Beat the cream until stiff and carefully fold into the cream with a spatula. Cover the soufflé dish with a cardboard sleeve and pour in the mixture. Let freeze in the freezer for approx. 5 hours.
4. Take out the soufflé glacé Grand Marnier about 20 minutes before serving and let it thaw slightly in the refrigerator. Sprinkle with cocoa powder before serving.