Grand Marnier Souffle

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Do you have a recipe for a fancy dessert souffle?

Grand Marnier Souffle

1/3 cup butter
3/4 cup flour
1/4 tsp. salt
1-1/2 cups milk
5 eggs, separated
3 egg whites
1 cup sugar
2 Tbsp. lemon juice
1/2 cup Grand Marnier liqueur OR orange juice

Grease a 2 quart souffle dish lightly and sprinkle it with sugar. Cut a strip of foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish.
Fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. Tie the paper as a collar around the souffle dish, sugared
side in, so that it extends at least 2 inches above the dish. Secure the ends of collar with paper clips.

Melt butter over low heat in saucepan -- don't let it brown. Remove from heat, add flour and salt and mix until smooth. Add the milk, a little at a time, stirring constantly. Return to heat and cook, stirring constantly with a wire whisk, until mixture is thickened and smooth. Remove from heat and set aside while you prepare the eggs. Separate the eggs (this is easier when they are cold). Set egg whites aside. Beat the 5 egg yolks until thick and lemon colored. Add the cooked cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is creamy. Set aside to cool.

Preheat oven to 350 degrees F. In large bowl, beat all eight egg whites until soft peaks form. Add sugar gradually, beating constantly until stiff peaks form. Gradually beat in lemon juice, a few drops at a time.

Stir Grand Marnier OR orange juice into the egg yolk
mixture, beating well. Add all at once to beaten egg whites, folding thoroughly using quick, light strokes. Pour into the souffle dish and set dish in the oven inside another pan. Pour hot water into the pan surrounding the souffle dish. Bake at 350 degrees F for one hour, until souffle is puffed and the top is golden brown. Remove from oven and carefully remove paper collar. Serve immediately.

   

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