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Frozen Orange Liqueur Souffle MICHAEL SYMON

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Michael’s Frozen Orange Liqueur Souffle is the perfect addition to your holiday dessert table!

1 tablespoon unsalted butter
1/2 cup plus 2 tablespoons sugar (divided)
1 cup heavy cream (chilled)
6 large egg yolks
1 orange (zest only, plus additional to garnish)
1/3 cup orange liqueur
4 large egg whites
Kosher salt (to taste)
powdered sugar (to garnish)

Prepare six 4-ounce ramekins by lightly buttering them and coating them with the sugar, shaking out any excess sugar. Make collars for the ramekins with aluminum foil or parchment paper by securing them around the ramekins, leaving 1-inch of extra space above the ramekin. Use tape or string if necessary.
In the bowl of a stand mixer fitted with the whisk attachment, add the cream and 1/4 cup sugar and whip until it holds soft peaks. Set aside. Clean the mixing bowl and attachment for later use.
Fill a medium saucepan 1/4 full with water over medium heat. In a medium heatproof bowl, add the egg yolks, 1/4 cup of the sugar, orange zest, and orange liqueur and whisk until combined. Place the bowl over the pot of water and cook, whisking constantly, until the mixture is thick and light in color like whipped cream, about 4 to 5 minutes. Remove from the heat.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and beat until stiff peaks form. Set aside.
Gently fold the whipped cream into the egg yolk mixture, and then fold in the egg white mixture. Fill a pastry bag with the souffle mixture and pipe into the ramekins. Level off the tops and place in the freezer to set for about 4 hours or overnight. Remove the collars and discard to serve. Garnish with powdered sugar and orange zest.
Tip: Be careful when cooking the egg yolks over heat, whisk constantly to avoid cooking the egg yolks. If the egg curdles then strain the mixture through a fine mesh sieve. Move the bowl off and on the heat to help avoid cooking the egg yolks.

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