Morton’s of Chicago’s Grand Marnier Cold SoufflÃ© with Chocolate Sauce with Orange Peel
3 cups heavy cream
7 large whole eggs
5 large egg yolks
1 cup granulated sugar
3 tablespoons plain gelatin
1/2 cup warm water
1/2 cup Grand Marnier
2 teaspoons finely minced orange zest
â€¢ melted butter, for greasing soufflÃ© cups
â€¢ Chocolate Sauce with Orange Peel (recipe follows)
Chocolate Sauce with Orange Peel:
1 cup heavy cream
1/3 cup light corn syrup
1/4 cup granulated sugar
1 teaspoon finely minced orange zest
6 ounces bittersweet chocolate, chopped into small chunks
6 ounces semisweet chocolate, chopped into small chunks
2 1/2 teaspoons vanilla extract
â€¢ pinch salt
2 teaspoons unsalted butter
In an electric stand mixer fitted with the whisk attachment, whip the cream at medium-high speed to medium peaks. Transfer the whipped cream to a clean bowl; cover and refrigerate until needed.
Whisk together the whole eggs, egg yolks and sugar in a non-reactive mixing bowl placed over a double boiler; continue whisking by hand until just warm to the touch.
Transfer the warm egg mixture to an electric stand mixer fitted with the whisk attachment; beat at medium speed until the mixture has tripled in volume and is cool to the touch.
Combine the gelatin with the warm water, stirring gently to completely dissolve. Add the Grand Marnier, orange zest, and gelatin mixture to the cooked egg mixture, beating on medium speed until completely incorporated.
Whisk one-third of the whipped cream into the egg mixture, then gently fold the remaining whipped cream into the egg mixture.
Pour the mixture into buttered and collared 6-ounce soufflÃ© cups; fill slightly above the rim for a dramatic presentation.
Place on a baking sheet and chill until firm, about two to three hours. Run a sharp paring knife around the perimeter of the cup, then carefully unmold; serve with warm Chocolate Sauce with Orange Peel (recipe follows).
Chocolate Sauce with Orange Peel
1.Cook the cream, corn syrup, sugar, and orange zest over low heat in a heavy-bottomed saucepan, stirring until the sugar has dissolved. Bring the mixture to a boil, then immediately remove from the heat.
Add the chocolates and let stand for 3 to 4 minutes.
Stir in the vanilla and salt; continue stirring until the chocolate has melted and the sauce is smooth. Whisk in the butter to enrich the sauce and add sheen; serve warm.