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Grand Marnier Soufflé

makes 8 to 10 individual soufflés

Any dinner party with this great French dessert classic at the end will be memorable.

This recipe is part of the Barbara Kafka Dessert Anthology.



ingredients

3/4 cup orange juice
1/4 cup lemon juice
1 cup sugar
1/4 cup butter
1/4 cup flour
1/8 cup Grand Marnier, Cointreau or Triple Sec
4 egg yolks
6 egg whites
1 pinch salt
1 cup sugar (approximately) flavored with the grated zest of 1 orange
Cream Anglaise flavored with Grand Marnier, Cointreau or Triple Sec

timer

prep: 25 minutes
total: 50 minutes

tools

small saucepan
heavy saucepan
8-10 soufflé dishes
wax paper

instructions

1. In a small saucepan, bring orange juice, lemon juice and sugar to a boil. Stir to make sure sugar is dissolved. Keep hot over low flame.

2. In a heavy saucepan, melt butter over medium heat. Add flour and whisk until smooth. Continue to whisk 2 to 3 minutes while butter bubbles. Do not let it brown. Whisk in the hot juice and sugar. Continue to whisk until mixture returns to the boil and thickens. Remove from heat. Add Grand Marnier.
   
3. Cool slightly (until you can comfortably test the temperature with your finger. Whisk in egg yolks, one at a time. Cool to lukewarm before adding egg whites. At this point, the mixture can be refrigerated for severaldays before using.
     
4. When ready to finish soufflés, butter the inside of the soufflé dishes. Cut strips of wax paper 4 to 5 inches wide and long enough to wrap around each dish with a 1-inch overlap. Fold them in half lengthwise. Butter half the folded strip lengthwise along the fold. Wrap collar, buttered side in, around soufflé dish and secure with masking tape. Sprinkle bottom and sides of dish and collar with orange zest and sugar mixture. Shake to coat and discard excess.

5. Place egg whites in a separate bowl and add salt. Beat whites until they hold stiff, but not dry, peaks. Gently fold one large spoonful of whites into the cooled juice, sugar and egg yolk mixture. Add remaining whites. Fold in quickly and gently. Do not blend completely or the soufflé will flatten. Spoon into prepared soufflé dishes. Heap slightly above the top of the dish. At this point, soufflés can be refrigerated until ready to bake.
   
6. To bake, sprinkle top of soufflé with orange zest and sugar mixture. Bake in a water bath or bain marie at 325F for 25 minutes. Remove collars before serving.



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