Cranberry Topped Holiday Souffle Recipe
Summary
Ingredients
2 envelopes unflavored gelatin
2 cups milk
4 eggs, separated
1/3 cup sugar
1/3 cup Grand Marnier or other orange-flavored liqueur
1/3 cup sugar
2 cups whipping cream, whipped
2 (16-ounce) cans whole berry cranberry sauce
1 cup chopped walnuts
2 tablespoons grated orange rind
Directions
Soften gelatin in milk in a saucepan; let stand 1 minute.
Beat egg yolks, and add to gelatin mixture.
Stir in 1/3 cup sugar; bring to a boil over low heat, stirring constantly.
Remove mixture from heat, and cool; stir in liqueur.
Chill until mixture is the consistency of unbeaten egg whites.
Beat egg whites (at room temperature) until foamy.
Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until soft peaks form; fold into gelatin mixture.
Fold whipped.
Cream into gelatin mixture; spoon-into a 3-quart souffle dish.
Chill until firm: Combine cranberry sauce, chopped walnuts, and orange rind, stirring well; chill: Spoon souffle into individual serving dishes; top each serving with cranberry mixture.
Beat egg yolks, and add to gelatin mixture.
Stir in 1/3 cup sugar; bring to a boil over low heat, stirring constantly.
Remove mixture from heat, and cool; stir in liqueur.
Chill until mixture is the consistency of unbeaten egg whites.
Beat egg whites (at room temperature) until foamy.
Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until soft peaks form; fold into gelatin mixture.
Fold whipped.
Cream into gelatin mixture; spoon-into a 3-quart souffle dish.
Chill until firm: Combine cranberry sauce, chopped walnuts, and orange rind, stirring well; chill: Spoon souffle into individual serving dishes; top each serving with cranberry mixture.
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