Frozen Grand Marnier Kumquat Soufflés by The Canadian Living Test Kitchen

This elegant ending can wait comfortably in the freezer. Serve on chilled plates so the soufflés don't melt too quickly. (From "Dinner to Remember" in the January 2006 issue)

Servings: 4

Ingredients:

Nutritional Info
Per serving: about	-
cal	567
pro	8 g
total fat	34 g
sat. fat	19 g
carb	63 g
fibre	6 g
chol	229 mg
sodium	69 mg
% RDI:	-
calcium	10%
iron	14%
vit A	30%
vit C	35%
folate	13%

Candied Kumquats

Garnish:

Candied Kumquats

Preparation:

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 soufflé from dish. Remove paper base. Set soufflé on chilled plate; remove paper collar. Drizzle with chocolate; garnish with kumquats.

Additional Information

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