8 Egg yolks
4 ounces Granulated sugar
3 fluid ounces Water
2 fluid ounces Cointreau or orange liqueur
1 teaspoon Orange or bergamot essential oil
1 1/2 pounds Italian Meringue
28 fluid ounces Heavy cream, whipped
Basic Nougatine, as needed
Powdered sugar, as needed
Servings: 15
1. Cut 15 strips of parchment paper or acetate 2 inches (centimeters) wide and long enough to wrap around the top of ramekins. Fasten the paper or acetate around each ramekin with adhesive tape to form a collar. Lightly oil the ramekins and their collars. Sprinkle with granulated sugar.
2. Prepare a bombe mixture. Beat the egg yolks in a mixer with the whip attachment until light and foamy.
3. While the eggs whip, bring the sugar and water to a boil in a small saucepan, brushing down the sides of the pan with cold water to wash off crystals that may be deposited there. Cook the syrup to the soft ball stage 240°F (115°C). With the machine running on medium speed, pour the hot syrup over the whipped egg yolks. Increase the speed to high and beat until the bombe mixture cools to room temperature.
4. Remove bombe mixture from machine; fold in Cointreau and orange or bergamot oil.
5. In two steps, delicately fold in the Italian Meringue, followed by whipped cream.
6. Using a ladle, deposit the mixture into the ramekins, leveling it with a metal spatula to the rim of the collar.
7. Freeze until hard.
8. To serve, remove paper or acetate collars. Garnish with Nougatine or powdered sugar.
Notes: Method: Still-frozen
4 ounces Granulated sugar
3 fluid ounces Water
2 fluid ounces Cointreau or orange liqueur
1 teaspoon Orange or bergamot essential oil
1 1/2 pounds Italian Meringue
28 fluid ounces Heavy cream, whipped
Basic Nougatine, as needed
Powdered sugar, as needed
Servings: 15
1. Cut 15 strips of parchment paper or acetate 2 inches (centimeters) wide and long enough to wrap around the top of ramekins. Fasten the paper or acetate around each ramekin with adhesive tape to form a collar. Lightly oil the ramekins and their collars. Sprinkle with granulated sugar.
2. Prepare a bombe mixture. Beat the egg yolks in a mixer with the whip attachment until light and foamy.
3. While the eggs whip, bring the sugar and water to a boil in a small saucepan, brushing down the sides of the pan with cold water to wash off crystals that may be deposited there. Cook the syrup to the soft ball stage 240°F (115°C). With the machine running on medium speed, pour the hot syrup over the whipped egg yolks. Increase the speed to high and beat until the bombe mixture cools to room temperature.
4. Remove bombe mixture from machine; fold in Cointreau and orange or bergamot oil.
5. In two steps, delicately fold in the Italian Meringue, followed by whipped cream.
6. Using a ladle, deposit the mixture into the ramekins, leveling it with a metal spatula to the rim of the collar.
7. Freeze until hard.
8. To serve, remove paper or acetate collars. Garnish with Nougatine or powdered sugar.
Notes: Method: Still-frozen
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