Iced Grand Manier Soufflé

Name: Iced Grand Manier Soufflé
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: 1 untreated orange; 4 Eggs; 1 1/2 (each 200 g) Cup of whipped cream; 100 g Sugar; 1 package Vanillin sugar; 40 ml Grand Manner; 7-10 Tbsp Icing sugar; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Mint leaves and orange slices; 7-10 Tbsp parchment paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 5

1 untreated orange
4 Eggs
1 1/2 (each 200 g) Cup of whipped cream
100 g Sugar
1 package Vanillin sugar
40 ml Grand Manner
7-10 Tbsp Icing sugar
3 TABLESPOONS flaked almonds
7-10 Tbsp Mint leaves and orange slices
7-10 Tbsp parchment paper

Directions

1
For the cuffs, cut strips of parchment paper about 30 cm long and 10 cm wide. Place 1 strip around each mould (approx. 1/8 litre capacity; 6 cm Ø) and fasten. Allow the strips to protrude by approx. 3 cm. Wash the orange, grate the peel, squeeze the juice. Separate the eggs.
2
Beat egg white and cream separately until stiff. Beat egg yolks, sugar and vanillin sugar in a hot water bath until the mixture becomes slightly thick. Then beat until cold. Add 3 tablespoons of orange juice and add Grand Manner and orange zest. First fold in the whipped cream, then the beaten egg white. Spread the cream over the moulds. It is best to let it freeze overnight. Remove paper cuffs before serving. Roast the flaked almonds in a pan without fat until golden brown.
3
Spread the cream over the moulds. It is best to let it freeze overnight. Remove paper cuffs before serving. Roast the flaked almonds in a pan without fat until golden brown. Sprinkle the soufflés with it and dust with icing sugar. Serve decorated with mint flakes and orange wedge