Cold soufflé cointreau
Instructions
In a saucepan machined foam the yolks with half the sugar, then add the isinglass, made soften in cold water and wrung out, put the Pan in a water bath and stir the mixture until it becomes thick.
At this point, remove the Pan from the water bath and add to the mixture the filtered orange juice and liquor, then put it in the refrigerator for about half an hour.
In a bowl beat the egg whites with the remaining sugar and gently blend the mixture of yolks become cold, then add the cream, whipped well soda.
Covered with a strip of paper the outer rim of a soufflé mould 1.
2 l capacity, and pour in the mixture, then place the Pan in the freezer until the cake is firm.
Before serving sprinkle with cocoa.
Ingredients and dosing for 10 persons
- 8 egg yolks
- 250 g of sugar
- 3 sheets of isinglass
- 30 cl of orange juice
- 2 cl of cointreau
- 4 egg whites
- 35 cl of cream
- 2 tablespoons of cocoa powder