2 cups (500 mL) whipping cream
8 egg yolks
3/4 cup (175 mL) granulated sugar
6 tablespoons (90 mL) water
6 tablespoons (90 mL) Grand Marnier
Grated zest of 1 orange
Unsweetened cocoa powder
In a deep, cold bowl, whip cream until soft peaks form; set aside in refrigerator. Prepare individual small ramekins or coffee cups by wrapping each with parchment (or wax) paper: Cut a piece of paper about 1 1?2 inches (4 cm) high and 1 inch (2.5 cm) longer than the circumference of the ramekin or coffee cup. Stick the paper with butter to the inside of each ramekin, leaving a 1-inch (2.5 cm) collar above the rim. In a large bowl whip egg yolks until thick and lemon-coloured. In a small saucepan, boil sugar and water for 5 minutes, or until a bit of the mixture dropped into cold water forms a hard ball. With the mixer on low, gradually add the sugar syrup to egg yolks. Continue whipping on high speed until mixture is relatively thick and smooth and is cooled to room temperature. Blend in Grand Marnier and orange zest. Gently fold in whipped cream. Spoon mixture into ramekins to 1?2 inch (1 cm) below top of collar. Smooth top and freeze for at least 3 or 4 hours.
To serve, carefully remove collars. Dust top lightly with cocoa powder. Use a small spoon or melon baller to make a little "well" on top of each soufflé. Fill with a teaspoon (5 mL) of Grand Marnier. Makes 6 to 8 servings.
A copper bowl and a balloon whisk are the best tools for beating egg whites, but glass or metal bowls work well with a mixer. Plastic bowls don't do as well.
Eggs separate easier when cold, but whip better at room temperature. So, separate them half an hour before you need them, then let them wait.
A soufflé dish is usually round with straight sides, and should be no wider than 8 inches (20 cm) to allow for maximum expansion of the egg mixture.
Cream whips better in a chilled bowl.