"The summer night is like a perfection of thought."
- Wallace Stevens
Hubbard Lake Sunset
FROZEN GRAND MARNIER SOUFFLE
~ Delightful 'remains of the day' summer dessert slightly adapted from The Lark (Savor Michigan Cookbook)
2 1/2 cups sugar
1 cup water
18 organic egg yolks
2 quarts whipped cream (from 1 1/2 cups heavy cream)
1/2 cup Grand Marnier
- Mix sugar and water in a saucepot and bring to a boil. Cook until mixture reaches 250º on a pastry/candy thermometer. While sugar is boiling, whip egg yolks until light and fluffy. Slowly add sugar mixture while whipping on low. Continue whipping til cool, approximately 10 minutes.
- Fold into whipped cream. Add Grand Marnier.
- Gently pour or pipe filling with pastry bag into soufflé pan (like springform) or individual flan pans lightly dusted with cocoa powder Freeze.
- Remove from pan and serve with Framboise Sauce.
Wine Suggestion: Kir Royale (Champagne and Framboise)
4 cups fresh organic raspberries
1 cup sugar
Mix together in a bowl and crush berries. Let stand for 5 minutes. Strain and serve.