Freeze normally – not suitable for the ice cream maker Prepare 8 long strips, approx. 10 cm wide, from double-folded parchment paper. Use these strips to line 8 souffle portion molds so that they form an overhanging rim. Tie the strips with kitchen string or attach with paper clips if necessary. In this way, the ramekins can later be filled beyond their actual rim, which looks very decorative when served.
Place the prepared ramekins in the freezer.
Beat the yolks with half of the sugar to a light, thick cream. Put the remaining sugar in a small saucepan with the orange zest and juice, bring to the boil and make at a low temperature for 2-3 minutes.
Pour the hot orange juice syrup to the egg cream while stirring. Continue beating for 2-3 min. Then add the Grand Marnier and whip everything together for another 5 min.
Whip the cream until stiff. Fold into the egg cream. Pour the soufflé mixture into the ramekins provided and freeze for at least 3 hours.
Take the souffles out of the freezer 20 minutes before serving, remove the paper collar and thaw the souffles slightly in the refrigerator. Then sprinkle cocoa powder over the souffles and bring to the table.
Flip the collar, makes more work than it reads here, but the work is worth it. I only made 5 servings out of the 8 servings.
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