Equipment
Ingredients
Pate a Bombe Base
- 4 egg yolks, room temperature
- 1 whole egg, room temperature
- 120 g caster sugar
- 40 ml water
Flavorings & Aeration
- 300 ml heavy cream, cold
- 60 ml grand marnier
- 45 ml orange juice, freshly squeezed
- 5 g orange zest, finely grated
Garnish (Optional)
- 15 g candied orange peel
Nutrition (per serving)
Method
Cut acetate sheets or parchment paper into strips tall enough to extend 4cm (about 1.5 inches) above the rims of the ramekins. Wrap tightly around the outside of each ramekin and secure firmly with tape or string.
In the bowl of a stand mixer, whip the cold heavy cream until soft peaks form. Transfer the whipped cream to another bowl and keep it chilled in the refrigerator.
Place the egg yolks and the whole egg into the clean bowl of the stand mixer fitted with the whisk attachment. Whip on medium speed until pale and frothy.
In a small saucepan, combine the caster sugar and water. Place over medium-high heat and boil until the syrup reaches exactly 118°C/244°F on a candy thermometer.
With the stand mixer running on medium-high speed, carefully and slowly pour the hot 118°C/244°F sugar syrup down the side of the bowl into the whipping eggs. Continue to beat until the mixture cools to room temperature and forms a thick, voluminous foam known as a pate a bombe.
Using a rubber spatula, gently fold the Grand Marnier, freshly squeezed orange juice, and finely grated orange zest into the cooled egg mixture.
Retrieve the chilled whipped cream. Gently fold one-third of the cream into the egg mixture to lighten it, then carefully fold in the remaining cream until just incorporated, ensuring no streaks remain while preserving as much air as possible.
Divide the airy mixture evenly among the prepared ramekins, filling them so the mixture rises above the rim of the ramekin and is contained by the acetate or parchment collars. Smooth the tops with an offset spatula.
Transfer the ramekins to the freezer and freeze overnight, or for at least 8 hours, until completely firm.
When ready to serve, carefully peel away the acetate or parchment collars to reveal the elevated souffle effect. Garnish with candied orange peel if desired and serve immediately.
Chef's Notes
- A pate a bombe is essentially an Italian meringue made with egg yolks instead of whites. Heating the syrup to 118 degrees Celsius ensures the eggs are safe to consume while providing structural stability.
- Do not over-whip the heavy cream. Soft peaks fold much easier into the egg foam; stiff peaks will result in a lumpy texture and require aggressive folding, which deflates the mixture.
- If your Grand Marnier flavor feels too muted after mixing, resist the urge to add more than the recipe states. Alcohol lowers the freezing point, and too much will prevent the souffle from setting firmly.
Storage
Freezer: 2 weeks — Once frozen solid, wrap each ramekin tightly in plastic wrap to prevent freezer burn and odor absorption.
