Description
Whipped cream and strawberry puree crowned with whole berries and a circlet of chopped pistachios and served with raspberry sauce- what's not to love? A special dessert for any special occasion! Originally from a may 1978 issue of bon apetit featuring strawberries.
Ingredients
- Eggs
- Sugar
- Strawberry Puree
- Grand Marnier
- Orange Juice
- Whipping Cream
- Pistachios
- Frozen Raspberries
Instructions
- In a large bowl beat egg yolks until thick and lemon colored
- Add 1 cup sugar and beat until disolved
- Stir in 1 / 2 cup strawberry puree
- Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently
- Allow to cool
- Add grand marnier, a little at a time, until thoroughly blended
- Combine 1 cup sugar and orange juice in a 1-quart saucepan
- Cook, uncovered, over medium-low heat, stirring until disolved
- Continue cooking without stirring until mixture reaches the soft ball stage
- While orange juice and sugar are cooking, beat egg whites until soft peaks form
- Very slowly pour in hot orange syrup, beating until stiff peaks form
- Whip cream and fold into yolk mixture
- Fold in remaining strawberry puree
- Gently but thoroughly fold in meringue
- Spoon into oiled and collared 1 1 / 2 quart souffle dish
- Freeze about 1 1 / 2 to 2 hours
- When firm, carefully wrap in freezer paper, securing edges with masking tape
- To serve, remove collar and press chopped pistachios around sides of souffle
- Whip cream and use to garnish top
- Decorate with strawberries and serve with raspberry sauce
- Raspberry sauce:
- Combine the thawed raspberries and the grand marnier and blend well