Frozen Grand Marnier Souffles

Line bottom of four 1-cup (250 mL) ramekins with parchment paper rounds. Cut four 13- x 5-inch (33 x 12 cm) strips of parchment paper; fold in half lengthwise and line inside of ramekins. Set aside.

In large heatproof bowl, whisk together egg yolks, 1/4 cup (50 mL) of the sugar and orange liqueur. Place over saucepan of simmering water; whisk until pale yellow and batter falls in ribbons when whisk is lifted, about 4 minutes. Let cool.

In bowl, beat egg whites until soft peaks form; beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.

In another bowl, whip cream. Fold one-third into egg yolk mixture; fold in remaining cream. Fold in one-third of the egg whites; fold in remaining egg whites. Fold in chopped kumquats. Spoon about 3/4 cup (175 mL) into each ramekin; smooth tops. Cover and freeze until firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)

Garnish: Place chocolate in heatproof bowl. In small saucepan, heat cream until bubbles form around edge; stir into chocolate until smooth.

Run knife around each ramekin to loosen paper; pull souffl?rom dish. Remove paper base. Set souffle in chilled plate; remove paper collar. Drizzle with chocolate; garnish with kumquats.

Additional information :

Variation
Frozen Grand Marnier Orange Souffl? Omit Candied Kumquats, chocolate and cream. Substitute 1 jar (375 mL) Seville orange marmalade, melted and strained. Use 1/2 cup (125 mL) in souffl?as directed and remainder as garnish on plates.

Source : Canadian Living Magazine: January 2006