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
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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