Ingredients

  • 5 egg yolks
  • 2 eggs
  • 1 ¼ cups sugar
  • ¼ teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 tablespoon Grand Marnier
  • ¾ cup poppy seeds ground
  • 2 cups heavy cream

Directions

1. Whisk together yolks, whole eggs, sugar and vanilla. Set bowl over simmering water, stirring constantly, until candy thermometer registers 160*F. Remove bowl from heat and beat until cool. Add zest, liqueur and poppy seeds.
2. Beat cream until it just holds a peak. Fold into poppy seed mixture. Spoon into large pastry bag with a plain tip and pipe into 12 demitasse cups. Freeze soufflés at least 2 hours, or until hardened. Soufflés keep frozen, covered, 3 days.

Notes
Notes:A rich dessert, more like a dense ice cream than a soufflé.
Serving Ideas:Original serves 12.


Categories
Puddings
Keywords
Puddings
MacGourmet downloadPoppy Seed Soufflés. To import, drag image to your MacGourmet recipe box.