Ice Soufflé au Grand Manier
Ice Soufflé:
– 250 ml Cream
– 100 gram Sugar
– 60 ml Grand Manier
– 4 XL Egg yolks (farm fresh)
– 3 XL White of eggs(farm fresh)
– pinch of Salt
Sauce:
– Apricot extra jam 300 ml
(available summer 2023)
– 50 ml Grand Manier
– freshly squeezed lemon juice
– Cling film
-12 thick glasses 110 ml
(Durobor Ellipse, suitable for freezer)
– 12 mini bowls 30 ml (sauce)
– 1 batter bowl
– 1 high bowl
– 2 small bowls (to split the eggs)
– kitchen scale
– measuring cup (small)
– blender
– “in a bain-marie bowl”
– cooking pot for the “in a bain-maire bowl”
– small cooking pot for the sauce
– gravy-spoon
– freezer
Ice Soufflé:
– Put water in the cooking pot for the “in a bain-marie bowl” and heat
– Put 100 gram sugar in the “in a bain-marie bowl”
– Split the eggs
– Add 4 egg yolks to the sugar
– Put 3 white of eggs in the high bowl
– Beat the sugar and egg yolks foamy
– Add 30 ml Grand Manier and stir
– Heat the “in a bain-marie bowl” with the sugar, egg yolks and Grand Manier
in the cooking pot with water, beat continuously till mix is thick, foamy and doubled
– Take the “in a bain-marie bowl” out of the water and let cool down,
stir gently (don’t beat) now and then
– In the meantime beat the cream in the batter bowl and put in the fridge
– add a pinch of salt to the egg whites and beat (high) till very stiff (no liquid left)
– Add the other 30 ml Grand Manier to the sugar/egg yolk mix and stir gently
– Add the cream and the egg whites and stir gently
– Divide up the 12 glasses
– Cover each glass with a piece of cling film
– Put in the freezer
Sauce:
– Heat the ingredients just before serving and put in the mini bowls
