combier_souffle_glace

Soufflé glacé

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This iced soufflé is a combination of a "bomb" mix, meringue and whipped cream. A beautiful recipe created by François and Florent from La Duchesse Anne (Saumur).

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"Bomb" mix (3 egg yolks, 10g water, 35g sugar)

  1. Combine sugar and water, heat up to 110°C and pour over the yolks.
  2. Beat with an electric mixer at high speed until the mixture is cool.
  3. Refrigerate.

Italian meringue (3 egg whites, 80g sugar, 25g water)

  1. Combine sugar and water, heat to 120°C and pour overt the egg whites.
  2. Beat with an electric mixer at high speed until the mixture is cool.
  3. Refrigerate.

Whipped cream

  1. Whip up 300g cream.

Making up the soufflés (50g L'Original Combier)

  1. In a mixing bowl, gently mix the three preparations and L'Original Combier triple sec.
  2. Add a few pieces of candied orange if you wish.
  3. Pour into 8-10 ramekins and place in a freezer for six hours.
  4. Serve with a glass of L'Original Combier