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SOUFFLE GRAND MARNIER


CHOCOLATE CHIPS

PLOMBIERES ICE CREAM

 more Soufflés
 ARLEQUIN 4_FLAVORS
 CHESTNUT
 CHOCOLATE
 GRAND MARNIER
 GUANABANA
 PASSION FRUIT
 PISTACHIO
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 x  2

 x 1.5

 x 1

Fresh squ. orange juice

Orange zests

Lemon Juice

Pastry Cream Powder

Grand Marnier

800gm

2.5

150 gm

100 gm

100 gm

600 gm

2

100 gm

75 gm

75 gm

400 gm

1

75 gm

50 gm

50 gm

Italienne Meringue

Egg Whites

Egg White Powder

Sugar

Corn Syrup

Water

__IM__

600 gm

 2 tbsp

600 gm

100 gm

150 gm

__IM__

450 gm

 2 tsp

450 gm

75 gm

100 gm 

__IM__

300 gm

 1/2 tbsp

300 gm

50 gm

75 gm 

 Chocolate Chips

Valrhona 1/2 66% | 1/2 milk

300 gm

225 gm

150 gm

    
 YIELDS for 6 oz mold

24 to 30

 13 to 15

 12 to 14


- Mix juice,  and pastry cream powder together and bring to a boil, while continuously whisking

- Add water to sugar in a sauce pan and heat to 121 C, while whipping egg whites to soft peaks.

- Add sugar to egg whites and whip on high speed.

- When cool, fold meringue into passion fruit pastry cream , add the HOMEMADE Chocolate Chips (using Valrhona 66% “Pur Caraibe” and pipe into ramequins

 
 PLOMBIERES ICE-CREAM

- 1 ½ qt milk

- 1 qt half & half

- 100 gm corn syrup

- 2 vanilla beans

- 200 gm sugar

- 4 gm agar powder

- 1 can (400gm) condensed milk

Candied diced Orange Rinds

Grand-Marnier

Combine milk/half & half/corn syrup to a boil infusing the vanilla beans.

Mix sugar and stabilizer and add it to the boiling liquid. Wait for the boil again.

Turn off flame and add the condensed milk. Let cool and refrigerate over night before spinning in ice cream maker.

Cut the orange into small dices (almost the size of the Brunoise).

Blanch them 2 times in boiling water cooling them in iced water each time.

Between hands, squeeze the water out of the rinds, cover them with new water (make sure to measure the water).

Add the same amount of sugar and 1 clove per liter.

Bring the whole thing to a boil and let cool completely.

Bring the rinds and syrup to a boil again and let cool completely.

Repeat this operation 3 or 4 times until the rinds become soft and candied.

Strain the orange rinds, keep the syrup (it can be used for the orange sauce to enhance flavor).

Add some Grand Marnier to the rind (enough to cover them)and let macerate for a few days.

After spinning the ice cream add some of the strained rinds and keep in freezer .
 
 CLEMENTINE SORBET

- 1 liter Mandarin Orange Juice

- 50 gm Fresh Lemon Juice

- 40 gr Trimoline

- 200 gm Sugar

- 150 gm Water

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