welcome to video culinary today we’re going to make a very elegant easy to make ahead Ron Barnett frozen souffle frozen souffle is traditionally served in a ramekin to mimic the look of a hastily cut five strips of parchment paper for aluminum foil wrap each around the ramekin and secure it with tape lose seven grams of gelatin and 40 milliliters of water set aside combined 4×8 egg yolks 130 grams of sugar and 120 milliliters of Grand Marnier orange liqueur or any other liqueur to your taste set over simmering water and whisk constantly until the mixture reaches 70 degree Celsius transfer to a mixer bowl and whip the eggs on high speed using the web attachment until tripled in volume meanwhile melt the gelatin and mix into the egg mixture what 500 milliliters of heavy cream gently fold 1/3 of the whipped cream into the egg mixture then fold the remaining whipped cream pour the mixture into prepared ramekins level and freeze remove the parchment paper and serve thank you for joining us today and please visit our website videoculinary.com for more delicious easy to follow recipes