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“From Robert Bennett, Le Bec Fin.”

Ingredients Nutrition

  • 1 cup sugar
  • 6 large egg yolks
  • 13 cup water
  • 13 cup Grand Marnier or 13 cup orange liqueur
  • 2 cups chilled whipping cream
  • Garnish
  • orange strips or candied orange peel


  1. Cut parchment paper into six 3 ½ x 13-inch strips.
  2. Wrap 1 strip around edge of each of six ¾-cup soufflé dishes or ramekins, creating a collar that stands above the rim.
  3. Secure with tape.
  4. Combine sugar, yolks and water in medium metal bowl and whisk to blend.
  5. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water).
  6. Whisk egg mixture constantly until thermometer registers 160F, about 10 minutes.
  7. Remove bowl from over water.
  8. Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes.
  9. Beat in Grand Marnier.
  10. Using electric mixer, whip cream in large bowl to soft peaks.
  11. Fold cream into egg mixture.
  12. Divide mixture equally among prepared soufflé dishes.
  13. Freeze overnight.
  14. (Can be made 2 days ahead. Cover; keep in freezer).
  15. Carefully remove collars from soufflé dishes.
  16. Garnish soufflés with orange peel strips, if desired.

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