Frozen Soufflé Rothschild

Name: Frozen Soufflé Rothschild
Yield: 8 to 10 servings
Ingredients: 1/2 cup candied orange or ginger, finely chopped; 3 tablespoons plus 1/2 cup Grand Marnier or other orange liqueur; 6 large egg whites, plus 9 large egg yolks; 1 teaspoon lemon juice; 9 tablespoons sugar; 1 1/2 cups heavy cream; 5 ounces almond cookies (or any other kind of flavorful crunchy cookies), cut up into bite-sized pieces; 1 cup nougatine (see page 339) or other crackly caramel-based candy, such as praline (see page 361), finely chopped

December 9, 2011

The original Soufflé Rothschild, created for James Rothschild by Antonin Carême, was a baked soufflé embellished with gold leaf. Since then, there have been all kinds of “Rothschild” soufflés, salads, and other dishes— the name is used to denote extravagance or richness. This frozen soufflé Rothschild was conceived by the famous pastry chef Gaston Le Nôtre, for a grand dinner at the home of one of the Rothschilds. It was served to me at a dinner party in Paris, and is one of the most delicious desserts I have ever tasted. Neither an ice cream nor a sorbet, it is technically a bavaroise glacée, a frozen parfait based on eggs and cream. The best part of this recipe is that it is quite quick to make. Just watch— your guests will sneak back for seconds and thirds!

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