Frozen Dark And Stormy Soufflés

Preparation Cut six 3 × 22-inch strips of parchment or wax paper. Wrap six 6-ounce ramekins tightly with the strips, creating a collar and using tape to secure it to the ramekin. Set them on a small baking sheet. Put the egg whites, 2 tablespoons of the sugar, and the cream of tartar into a standing mixer fitted with the whisk attachment and turn on to low speed. Put the remaining sugar and 2 tablespoons water into a small saucepan. Stir with a clean finger to evenly moisten the sugar; wet your finger and wipe down the sides of the pan and place the pot over medium heat. When the sugar is dissolved and the mixture is beginning to bubble, wash down the sides of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals on the sides of the pan. When the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar for about 10 minutes until it reaches 250°F (firm-ball stage). Increase the mixer speed to medium-high. The whites should be fluffy and shiny but still soft. With the motor running, carefully pour in the hot sugar syrup in a slow, steady stream directly onto the whites between the mixer bowl edge and the outer reach of the whisk so it doesn't splatter or create lumps. Increase the mixer speed to high and whip the meringue for 6 to 8 minutes, until cool to the touch. If the meringue level begins to recede in the mixing bowl, stop whipping immediately. In another large mixing bowl whip the cream with a whisk until it holds firm peaks. In a small bowl, whisk the rum, ginger juice, and lime zest and juice together. Once the whites are cool and glossy, using a large rubber spatula, carefully fold the liquid into them until just combined. Add about a third of the whites mixture to the whipped cream and fold until streaky. Add another third and fold again. Add the remaining whites to the cream and fold until just combined and no streaks remain. Using a folding motion, gently pull a whisk through the mixture to make sure it is homogenous. Using a pastry bag or spoon, fill each prepared mold to the edge of the paper and smooth the top, if necessary. Freeze the soufflés on the pan in the freezer overnight. The following day, remove the paper collars and clean the sides of the molds with a warm, damp towel if necessary. Let the soufflés stand at room temperature for about 15 minutes before serving. Reprinted from Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking, by Johnny Iuzzini, Copyright © 2014, published by Clarkson Potter. Johnny Iuzzini, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc. Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.

Preparation Cut six 3 × 22-inch strips of parchment or wax paper. Wrap six 6-ounce ramekins tightly with the strips, creating a collar and using tape to secure it to the ramekin. Set them on a small baking sheet. Put the egg whites, 2 tablespoons of the sugar, and the cream of tartar into a standing mixer fitted with the whisk attachment and turn on to low speed. Put the remaining sugar and 2 tablespoons water into a small saucepan. Stir with a clean finger to evenly moisten the sugar; wet your finger and wipe down the sides of the pan and place the pot over medium heat. When the sugar is dissolved and the mixture is beginning to bubble, wash down the sides of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals on the sides of the pan. When the sugar mixture comes to a rolling boil, increase the mixer speed to medium. Continue cooking the sugar for about 10 minutes until it reaches 250°F (firm-ball stage). Increase the mixer speed to medium-high. The whites should be fluffy and shiny but still soft. With the motor running, carefully pour in the hot sugar syrup in a slow, steady stream directly onto the whites between the mixer bowl edge and the outer reach of the whisk so it doesn't splatter or create lumps. Increase the mixer speed to high and whip the meringue for 6 to 8 minutes, until cool to the touch. If the meringue level begins to recede in the mixing bowl, stop whipping immediately. In another large mixing bowl whip the cream with a whisk until it holds firm peaks. In a small bowl, whisk the rum, ginger juice, and lime zest and juice together. Once the whites are cool and glossy, using a large rubber spatula, carefully fold the liquid into them until just combined. Add about a third of the whites mixture to the whipped cream and fold until streaky. Add another third and fold again. Add the remaining whites to the cream and fold until just combined and no streaks remain. Using a folding motion, gently pull a whisk through the mixture to make sure it is homogenous. Using a pastry bag or spoon, fill each prepared mold to the edge of the paper and smooth the top, if necessary. Freeze the soufflés on the pan in the freezer overnight. The following day, remove the paper collars and clean the sides of the molds with a warm, damp towel if necessary. Let the soufflés stand at room temperature for about 15 minutes before serving. Reprinted from Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking, by Johnny Iuzzini, Copyright © 2014, published by Clarkson Potter. Johnny Iuzzini, winner of the James Beard award for Outstanding Pastry Chef and recognized as one of the 10 Most Influential Pastry Chefs in America by Forbes, was the executive pastry chef of the world-renowned Jean Georges restaurant in New York City for ten years and also the head judge of Top Chef: Just Desserts. He currently runs his own pastry and culinary arts consulting company named Sugar Fueled Inc. Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors.