GRAND MARNIER SOUFFLé
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
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.
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Md Shahabuddin
[email protected]This soufflé is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
ss kobir
[email protected]I'm not a huge fan of orange-flavored desserts, but this soufflé was surprisingly good. The Grand Marnier flavor was subtle and not overpowering.
Crystal Lea Daniels
[email protected]This soufflé is a bit pricey to make, but it's worth every penny. It's a truly special dessert.
Sajid Chy
[email protected]I made this soufflé for my husband's birthday, and he loved it! He said it was the best dessert he'd ever had.
Cheyenne Hamaker
[email protected]This soufflé is a real showstopper. It's perfect for a special occasion, and it's sure to impress your guests.
waqas muhammad
[email protected]I've always been intimidated by soufflés, but this recipe made it easy. The step-by-step instructions were clear and concise, and the soufflé turned out perfectly.
AverageOnePieceWatcher
[email protected]This was my first time making a soufflé, and I was so happy with the results! The Grand Marnier soufflé was light and fluffy, and the orange flavor was perfect.
Nick Nogueira
[email protected]I'm giving this soufflé 5 stars because it was absolutely delicious. However, I have to admit that it was a bit challenging to make. I had to be very careful not to overbeat the egg whites, and I had to make sure that the soufflé was cooked all the w
Destini Fresco
[email protected]This soufflé was a disaster! It didn't rise at all, and it tasted like eggs.
kristine gawan
[email protected]I was disappointed with this soufflé. It didn't rise as much as I expected, and the flavor was just okay.
Nikola Petreski
[email protected]This soufflé was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Usama Ali Usama saim
[email protected]I've made this Grand Marnier soufflé several times now, and it's always a hit. It's the perfect dessert for a special occasion.
Masheto Kangumu
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. The flavor was incredible, and it was a real showstopper when I served it to my guests.
Henry Gomez
[email protected]I'm not usually a fan of soufflés, but this Grand Marnier one was exceptional. It rose beautifully and had a wonderfully light and airy texture.
Fury Op 2
[email protected]This Grand Marnier soufflé was a delightful treat! The combination of orange liqueur and fluffy texture was simply divine. It was a perfect ending to our special dinner.