Ingredients
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
6
-
1
-
1/4
-
1/4
-
-
-
-
-
Directions
Grand Marnier Souffle, If you’ve never made a souffle, don’t be afraid to try. It really is a grand finale to a special dinner., This is a great recipe and I’m going to make it again for my wife for New Years Eve. I would like to suggest an addition for people to try. I’ve had the great fortune to eat the Grand Marnier Souffle at restaurant Josephine Chez Dumonet in Paris which is considered by many to be the greatest GMS in the world. When the waiter sets the souffle on the table, he breaks a hole through the top of it with the spoon and pours a shot of Grand Marnier into the hole. That’s my suggestion to you. It takes an amazing recipe and turns it into an other worldly experience., This is so great…it was just what we wanted for the grand finale of our Valentine’s Day dinner. I wanted to serve it with a Grand Marnier sauce, which made as follows:1 C whipping cream1/4 c. sugar4 large egg whites2 TB Grand Marnier1 t vanillaBring cream and sugar to a boil until sugar dissolves. Remove from heat. Whisk yolks 1 minute, and gradually add to hot cream misture. Return to medium-low heat and cook until custard thickens a bit. Do not boil. Add the Grand Marnier and the vanilla. Once the souffle is brought to the table, separate into dishes and pass that sauce around. Tasty!!
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Steps
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1
Done
|
Brush a 5-Cup Souffle Dish With Melted Butter; Dust With Brown Sugar. Refrigerate Until Ready to Use. |
|
2
Done
|
in a Medium Saucepan, Bring Cup of the Milk and the Vanilla to the Boil Over Medium Heat. Remove and Set Aside. |
|
3
Done
|
in a Small Bowl, Blend the Cornstarch and the Remaining Cup Milk Until Smooth. Add Cup of the Sugar, 2 of the Yolks and Salt and Stir Until Smooth. Gradually Whisk This Mixture Into the Warm Milk. |
|
4
Done
|
Cook Over Medium-Low Heat, Whisking Constantly, Until Thick, 3-4 Minutes. Remove from Heat and Let Cool, About 10 Minutes. Beat in Remaining 4 Yolks, One at a Time. Sift Flour Over Mixture in Two Batches, Mixing Well. |
|
5
Done
|
Cook Over Medium-Low Heat, Stirring Constantly, Until Smooth. Remove from Heat and Stir in Liqueur and Zest. Scrape Custard Into a Bowl and Set Aside to Cool. |
|
6
Done
|
Preheat Oven to 400 Degrees F. |
|
7
Done
|
in a Large Bowl, Beat Whites Until Soft Peaks Form. Slowly Add Remaining Cup Sugar and Beat Until Firm Peaks Form. Fold Whites Into Cooled Custard. |
|
8
Done
|
Transfer to Souffl Dish and Bake For 20 Minutes, Until Puffed and Browned on Top. Dust Top With Icing Sugar and Serve Immediately a Souffl Waits For No One!. |
