I know what you’re thinking — “Soufflé! I’m a home cook, I can’t possibly make a soufflé” — but you can! I developed this Mimosa Soufflé recipe for my restaurant, Robert Irvine’s eat, earlier this year. This is a no bake soufflé recipe, so you don’t have to worry about it setting up correctly. You’ll still put your whisking and stovetop skills to the test, but instead of baking, we’ll be freezing these mini-soufflés.
Don’t forget to use the ice bath as you’re whisking. The chill from the ice is necessary to get the peaks from the eggs and cream.
Go ahead and give this recipe a try! These mini-soufflés make an elegant dessert on a warm evening.
In the comments section below, please tell me how you did with this recipe.
Mimosa Soufflé (yields 8 mini-soufflé servings)
¾ cup- granulated sugar
1/3 cup- water
5 egg yolks
3 tsp.- grand mariner
4 tbsp.- Orange juice
Zest of 1 orange- minced
2 cups- heavy cream
1- pinch kosher salt
ice as needed
In a mixing bowl, over an ice bath, whisk egg yolks until slightly thickened, about three minutes, then hold.
Next, in a small, heavy bottom saucepan, over medium high heat, bring water and sugar to a boil and continue to boil until reaching 250 degrees, then remove from heat and cool for two minutes.
In previous bowl, slowly add cooked sugar, to whipped eggs and mix until thickened, about 5-6 minutes. Once mixed, finish with grand mariner and orange juice, whisk 3-4 times then hold cold.
In a separate mixing bowl, whisk cream, over an ice bath, until reaching medium stiff peaks from then fold whipped cream into previous custard mixture.
To finish, add zest and pour into molds and freeze for 2-3 hours.