Perfectly Peppermint
 
Peppermint Souffle Glacé

Courtney Goldian
Former pastry chef, 2941 Restaurant

No reason a frosty dessert can’t add some sparks to your next romantic get-together. Recently departed 2941 pastry chef Courtney Goldian touts her peppermint souffle as the “perfect ending” to any special meal. “I like to crush peppermint candies in the food processor and roll the exposed edges of the souffle in the candy after removing the paper collars,” she advises.

Photography by James Kim

PREP TIME: 25 MIN. COOK TIME: 0 MIN. SERVES 4

INGREDIENTS
2 cups heavy cream
1/2 cup creme de menthe
1/2 teaspoon vanilla extract
4 eggs, separated
1 1/2 cups granulated sugar
2/3 cup light corn syrup
1/4 cup water

PREPARATION
Pre-wrap 4 1/2 ounce ramekin tops with parchment strips (3 inches wide, 10 inches long; fold in half lengthwise); secure with tape/rubber bands.

Whip heavy cream until it holds soft peaks. Set aside.

In a bowl, whisk together the crème de menthe, vanilla and egg yolks. Mix over steaming water until thick and pale yellow. Remove from heat and whisk until cool.

Make an Italian meringue: Place whites in a mixer bowl; whip on low speed. Combine sugar, water and corn syrup in a pot, and boil until it reaches 240 degrees on a candy thermometer. Remove meringue from heat; bring mixer to medium speed. Slowly pour sugar syrup into the whites in a thin, steady stream between the whisk and the side of the bowl. Once fully incorporated, increase mixer to high speed and whip until cool.

Fold the whipped cream into the yolk mixture. Fold in meringue. Spoon into ramekins and smooth out with the back of the spoon. Freeze. Remove paper collar before serving.

(February 2008)