SOUFFLE - YAUCO ESPRESSOP WITH CHICHAITO ICE CREAM AND ORANGE SAUCE

By akselden

Make ice cream one day before serving.

Ingredients

• Ice Cream:
• 11 oz. heavy cream
• 1 vanilla bean
• 1 1/2 oz. Sambuca
• 1 1/2 oz. white rum
• 7 egg yolks
• 5 oz. granulated sugar
• 11 oz. buttermilk
• Souffle:
• 1 lb. butter
• 1 C. brewed espresso, cooled
• 1 C. granulated sugar
• Zest of 1 orange
• 1/8 C. Grand Marnier
• 3/4 lb. semisweet chocolate
• 3/4 lb. unsweetened chocolate
• 8 whole eggs
• Orange Sauce:
• 6 oz. water
• 6 oz. granulated sugar
• 1 qt. orange juice
• Zest of 1 orange
• 1 oz. gelatin
• Powdered sugar for garnish
• Optional garnish:
• Roasted coffee beans, sprigs of fennel, twists of orange peel

Details

Servings 4

Preparation

Step 1

For Ice Cream:
1. In heavy saucepan over medium heat, scald cream and vanilla bean. Remove from heat and steep for 30 minutes.

2. Stir in liqueurs. Whip egg yolks and sugar until mixture is light in texture. Reheat cream and add it slowly by small amounts to eggs while stirring until mixture is light yellow. Be careful not to cook eggs or mixture will curdle. Stir in buttermilk and strain through chinois or fine sieve. Freeze in ice cream maker according to manufacturer's Instructions.

For souffle:
3. Combine butter, espresso and sugar in heavy saucepan over medium heat until butter is melted. Whisk in zest and Grand Marnier. Add both chocolates and whisk over low heat until completely melted. Slowly whisk in eggs one at a time until mixture is thick.

4. Heat oven to 350°. Divide mixture among four decorative coffee cups or 9" cake pan. Cover and place in larger dish filled with enough water to come halfway up side of cups or pan. Bake until just set on top, about 20 minutes for cups or 30 minutes for cake. Remove from oven and serve.

5. While souffles rise, make syrup by combining water and sugar and heating to a boil, stirring thoroughly to dissolve sugar. Set aside.

6. Boil orange juice over high heat until reduced by half. Add syrup and zest. Bring to simmer, add gelatin and cook over low heat until mixture becomes thick
and syrupy. Remove from heat.

To serve:
7. Place souffle serving on each plate beside small pool of orange sauce. Top with a scoop of ice cream. Sprinkle souffle with powdered sugar. Add garnishes as desired. Serve immediately.