Souffle Glace Grand Marnier

Form sleeves from light cardboard or double-folded parchment paper and place them around portion soufflé molds so that they protrude 2-3 cm from the edge. Tape in place and tie with kitchen string.

Beat egg yolks with half the sugar until pale and thick.

Add the orange juice, the rest of the sugar and the orange peel and cook on a low fire for about five minutes.

Stir the hot orange syrup into the egg cream. Continue beating until a thick cream is formed. Pour in the Grand Marnier and continue to beat for another five minutes.

Whip the cream until stiff and fold it just into the cream. Pour into the molds provided and freeze for at least 4 hours.

Before serving, remove the sleeves and dust the souffles with cocoa powder.

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