Best 7 Grand Marnier Soufflé Recipes

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Indulge in a culinary masterpiece with our Grand Marnier Soufflé recipe, a delightful dessert that combines the exquisite flavors of orange liqueur and fluffy, airy soufflé. This classic French dish is perfect for special occasions or as a grand finale to a memorable meal. Our recipe includes step-by-step instructions to guide you through the process of making this elegant dessert, ensuring perfect results every time. Additionally, we offer variations of the Grand Marnier Soufflé, including a Chocolate Grand Marnier Soufflé for chocolate lovers and a Raspberry Grand Marnier Soufflé for a refreshing twist. Explore the world of soufflés and impress your guests with this timeless dessert that is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.

Provided by Bryan Miller And Pierre Franey

Categories     custards and puddings, times classics, dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon soft butter
1/2 cup plus 3 tablespoons granulated sugar
5 eggs, separated
1/3 cup grated orange rind
2 tablespoons Grand Marnier

Steps:

  • Preheat oven to 450 degrees.
  • Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
  • Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
  • In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
  • Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
  • Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams

FROZEN GRAND MARNIER SOUFFLE



Frozen Grand Marnier Souffle image

Provided by Food Network

Time 4h10m

Yield 4 servings

Number Of Ingredients 8

5 whole eggs
1/4 cup granulated sugar, plus extra for dusting dishes
Softened butter
1 cup plus 1/2 cup heavy cream
3 tablespoons confectioners sugar
1/4 cup Grand Marnier
2 tablespoons orange zest
1/2 cup orange segments

Steps:

  • Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
  • While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
  • Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
  • Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Soufflés have a reputation for being hard to make, but they're actually quite simple: just create the base, fold in the egg whites, and watch it rise. If you have guests over, slide it into the oven during the salad course; when your meal is over, wow your guests when you bring this glorious finale to the table.

Provided by Canal House

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened
8 tablespoons sugar, plus more for dusting, divided use
Finely grated rind of 1 orange
3 tablespoons all-purpose flour, sifted
3/4 cup whole milk
4 egg yolks
1/4 cup Grand Marnier (or other orange liqueur)
1 teaspoon vanilla extract
5 egg whites, room temperature
1/2 teaspoon salt
Powdered sugar, to garnish
7 tablespoons granulated sugar

Steps:

  • Set an oven rack in the middle of the oven and preheat oven to 375 degrees F. Butter a 4-cup souffle dish (the souffle won't rise as tall if using a larger dish) with 1 tbsp of the butter and dust it with granulated sugar, tapping out any excess. Prepare a collar for the souffle dish by buttering one side of a long 4-inch-wide strip of parchment paper with 1 tbsp butter, then dust it with some granulated sugar. Wrap the prepared side of the parchment paper around the outside of the souffle dish and tie it in place with kitchen string. It should rise above the rim of the dish by about 3 inches. Set the dish aside.
  • In a medium, heavy-bottomed saucepan, mix the orange rind with 7 tbsp of the granulated sugar, off the heat. Stir in the flour. Add the milk, stirring until smooth. Bring to a boil over medium heat, stirring constantly, and cook until thick, about a minute.
  • Continue to cook over medium heat until the mixture has thickened. Remove from the heat.
  • In a standing mixer fitted with a balloon whisk attachment, whip the egg whites and pinch of salt on low speed, to form small bubbles. Gradually increase to medium speed, and add the remaining 1 tablespoon of sugar. Increase to high speed and whip until stiff, but not dry, peaks form.To the flour mixture, whisk in the egg yolks, one at a time, whisking well after each addition.
  • Add the egg yolk mixture to a large mixing bowl, and whisk in the Grand Marnier, vanilla extract, and remaining 2 tbsp butter until smooth.Gently fold together the egg whites and yolk base, adding a third at a time, until all is incorporated.Pour the batter into the prepared dish, and bake in the oven for 30 minutes.
  • Remove the souffle from the oven, discard the paper collar, dust with powdered sugar, and serve immediately.

FROZEN GRAND MARNIER SOUFFLE



Frozen Grand Marnier Souffle image

Provided by Marian Burros

Categories     dessert

Time 15m

Yield 10 - 12 servings

Number Of Ingredients 9

3 tablespoons unflavored gelatin, softened in 6 tablespoons water
3/4 cup boiling water
9 egg yolks
2 1/4 cups orange juice
2 cups sugar
2/3 cup Grand Marnier
4 egg whites
1 pint heavy cream
Ground praline (see recipe)

Steps:

  • Dissolve gelatin in the boiling water.
  • Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
  • Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
  • Beat egg whites to stiff peaks.
  • Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
  • Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
  • To serve, remove collar and roll edge of souffle in ground praline.

GRAND MARNIER SOUFFLé



Grand Marnier Soufflé image

Provided by Jeff Gordinier

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

45 grams ( 1/3 cup) all-purpose flour
60 grams ( 1/4 cup plus 1 teaspoon) sugar
1 cup milk
30 grams (2 tablespoons) butter
5 large egg yolks
3 tablespoons Grand Marnier liqueur
1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied ginger, optional
Butter, for greasing dishes
Sugar, for sprinkling
5 large egg whites
20 grams (1 1/2 tablespoons) sugar

Steps:

  • For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.
  • For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.
  • Divide the mixture among the prepared dishes, filling to about 1/4 inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.
  • Place the dishes in a small baking pan, and add enough hot water to the pan to come about 1/4 inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 16 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 107 milligrams, Sugar 28 grams, TransFat 0 grams

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

GRAND MARNIER SOUFFLE



Grand Marnier Souffle image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 4

8 large eggs, separated, plus 2 egg whites
2/3 cups sugar
1/2 cup Grand Marnier
1/4 teaspoon cream of tartar

Steps:

  • Put 8 lightly beaten egg yolks in a double boiler with 2/3 cup sugar. Beat until they form the ribbon. Add 1/2 cup Grand Marnier. Beat over ice water until cool. Beat 10 egg whites until foamy. Add 1/4 teaspoon cream of tartar. Continue beating until stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes.;

Tips:

  • To ensure a light and fluffy soufflé, make sure the egg whites are at room temperature before whipping them.
  • When folding the egg whites into the soufflé batter, use a gentle touch to avoid deflating them.
  • Bake the soufflé in a preheated oven to prevent it from sinking.
  • Do not open the oven door during baking, as this can cause the soufflé to collapse.
  • Serve the soufflé immediately after baking, as it will start to deflate after a few minutes.

Conclusion:

The Grand Marnier soufflé is a classic French dessert that is sure to impress your guests. It is light, fluffy, and has a delicious citrus flavor. With a little care and attention, you can easily master this recipe and create a stunning dessert that will be the highlight of any meal.

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