Orange soufflé without cooking: Anne-Sophie Pic shares a simple and delicious recipe for a holiday dessert
The three-starred French chef unveils, in partnership with Marmiton, her recipe for iced orange and Grand Marnier soufflé. A light and above all easy-to-make holiday dessert that will have an effect on discerning gourmets.
For these end-of-year celebrations, the starred chef Anne-Sophie Pic shares, on his Instagram account, his recipe for frozen soufflé deliciously fragrant with orange and Grand Marnier which will delight sweet tooths. Like her father before, she revisits this French pastry classic with the elegance and finesse for which it is known. This soufflé is really easy to make, because it does not require cooking. It’s the ideal dessert to conclude your festive meals on a light note!
The easy recipe for Anne-Sophie Pic’s no-cook soufflé in 5 steps
Ingredients :
For the frozen soufflé maker:
- 110 g caster sugar
- 240g orange juice
- 110g egg yolks
- 250g whipping cream
- 1 slice of orange
- 1 orange zest
- 45g Grand Marnier
- 22g tangerine liqueur
For the topping:
- 100g orange juice
- 50g sugar
- 10g Grand Marnier
- The zest of 1/2 an orange
- A few orange supremes
Find out how to weigh your ingredients without a scale!
Preparation :
- For the frozen soufflé maker, place beforehand – at least 30 minutes before preparation – the alcohols and the finely chopped orange zest in the freezer. Also place your ramekin there to give an airy texture to the soufflé.
- Cook the sugar and orange juice at 108°C then pour the mixture little by little over the egg yolks in a mixer bowl.
- Whip the whipping cream. Gently fold it into the mixture. Add the alcohol and the zest before pouring the preparation into the soufflé mould.
- Pour the device obtained in the prepared moulds, then leave to set in the freezer for at least 6 hours.
- For the topping, bring the orange juice and sugar to a boil and reduce slightly. Add the Grand Marnier and the grated zest. Peel the orange and remove the supremes to arrange them on top of the soufflé. Freshness and deliciousness guaranteed!
For chocolate cravings, artisan baker Eric Kayser explains his recipe for the traditional Yule log.
