Iced Souffle Au Grand Marnier

Cut a strip (approx. 10×30 cm) from each unit of paper. Place one strip around each souffle dish or other dish (approx. one-eighth liter capacity, 7.5 cm ø) with a straight edge and attach. Leave the strips about 5 cm above the edge of the mold. Rinse orange, rub dry. Grate peel, squeeze juice. Separate eggs. Separately, whip egg whites and whipping cream until stiff. Whip egg yolks, sugar and vanilla sugar in a hot water bath until very creamy. Remove and whip in an ice water bath until cool. Add orange liqueur, zest and 3 tbsp (based on 6 servings) orange juice. Fold in whipped cream and snow.

Fill cream into ramekins, freeze at least 6 hours. Remove paper. Roast almond kernels without fat.

Decorate souffles with powdered sugar, almond kernels, orange and mint. Serve immediately.

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