The soufflé cointreau
Instructions
The doses indicated need for a soufflé mould 1.
5 litre capacity.
Put aside the ladyfingers that will serve to cover the surface of the sweet and the other used to coat the bottom and sides of the mould, around which you have already applied a strip of paper.
Brush cookies with 2 cl Cointreau.
In a bowl, mix in egg yolks foam.
In a saucepan bring water to a boil with the sugar and grated citrus zest, simmer the syrup to 4 minutes fresh focus, then pour it boiling again on egg yolks and knead for 10 minutes with a whisk to get a swollen and homogeneous.
After that, add the rest of the liquor, and stir to mix well.
In another bowl, beat well and add cream soda to the mixture, then pour it into the mold with ladyfingers.
Cut the sides of the cookies by hand, so assuming a shape almost triangular ending in punta, and put them on the surface of the sweet, next to each other, as if they are the petals of a flower.
Sprinkle the center of this flower of biscuits with cocoa, garnished with a rosette of whipped cream, and put on this the flower and Chocolate Cherry confit.
Let stand in refrigerator preparation for 3-4 hours before serving.
---ADVICE.
You can modify this recipe by substituting the Cointreau with Benedictine or Grand Marnier, depending on your taste.
Ingredients and dosing for 12 persons
- 20 biscuits savoiardi
- 6 cl of cointreau
- 7 egg yolks
- 1 orange (zest)
- == 1 Lime (zest)
- 250 g of sugar
- 6 cl of water
- 60 cl of cream
- For garnishing:
- Bitter cocoa powder
- Whipped
- 1 cherry confit
- 1 chocolate flower