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Grand Marnier Souffle Recipe

Grand Marnier Souffle Recipe

This Grand Marnier Souffle Recipe, also known as Souffle au Grand Marnier, is to traditional French food as apple pie is to American food.

Grand Marnier is an Orange Liqueur. Grand Marnier gives this dessert just enough tanginess to balance the delicate nature of the souffle.

The mere aromatic thought of this souffle evokes memories of fine Parisian restaurants. Bon Appetit!

To see our complete list of recipes, including several other French Recipes for desserts, see our Dinner Party Recipes page.

Grand Marnier Souffle Recipe


  • 2 tablespoons soft butter
  • 3 tablespoons sugar
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/4 cup Grand Marnier
  • 1 tablespoon freshly grated orange peel
  • 7 egg whites
  • 1/4 teaspoon cream of tarter
  • Powdered sugar for garnish

Preheat the oven to 425 degrees. Grease the bottom and sides of a 1 1/2 quart souffle dish with butter. Sprinkle 3 tablespoons of sugar into the bottom of the dish and shake the dish to coat the entire bottom. Turn the dish over and lightly tap to remove the excess sugar.

In the top of a double boiler, beat the egg yolks with an electric mixer until they are well blended. Slowly beat in the sugar until the yolks become firm and pale yellow. Set the pan over barely simmering (not boiling) water and gently heat the egg yolks, stirring constantly with a rubber spatula. Cook until they are almost too hot to the touch.

Stir in the Grand Marnier and the grated orange peel and transfer to a large bowl. Set the bowl in a pan of ice water and stir until the mixture becomes cold.

In a large mixing bowl, preferably unlined copper, beat the egg whites and the cream of tarter with a clean whisk until they form stiff peaks.

Using a rubber spatula, stir in a large spoonful of beaten egg white into the yolk mixture. Gently fold in the rest of the egg whites.

Spoon the souffle into the prepared souffle dish, stopping two inches from the top.

Bake on the middle shelf of the oven for 2 minutes. Then reduce the heat to 400 degrees. Then bake for additional 20 to 30 minutes. The souffle is done when it has risen to approximately 2 inches above the pan. Garnish with powdered sugar and serve immediately.

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