We're doing a little tinkering for our summer desserts. One of the ideas we came up with is doing an orange souffle glace. We're thinking of serving it in orange hulls, and maybe adding some vanilla for a creamsicle taste.
Anyway, the problem is that it's really hard when we take it out of the freezer. So hard it's hard to eat with a spoon. I've not had much experience with still frozen desserts, so I'm at a loss as to fixing it.
We're folding the meringue and whipped cream into the base. I'm not 100% sure how the base got made. I believe it was the egg yolks, OJ or OJ concentrate, and some sugar cooked like a curd or a sabayon.
Should we add some grand marnier, trip sec, or cointreau?
Take it out of the freezer earlier prior to service?
Change the ingredients somehow?