Thursday, August 13, 2009

GRAND MARNIER SOUFFLE





















These can be a little tricky, make sure you follow the recipe amounts exact. Use good porcelin bakeware.

Some tips:
Brush with butter and sprinkle the white ramekins with sugar before baking.
Place the ramekins in a water bath(roasting pan with water 1/4 inch deep, set them in this while baking.

Don't overfill as they will double in size. The secret of a good souffle is ribboning the egg yolks before the whites.



GRAND MARNIER SOUFFLE

3 tbsp. butter


1 tbsp. flour


1 cup very cold milk


3 tbsp. sugar


4 tbsp. Grand Marnier


1/4 tsp of vanilla extract


4 eggs,( extra large )separated


Pinch of salt



Pre heat oven to 375 degrees. Grease ramekin souffle dish with butter then sprinkle sugar on the bottom, set aside.





Heat butter in large saucepan, careful not to turn brown. As soon as it begins to foam, pour in very cold milk all at the same time. Beat continuously with a hand whisk until it comes to a boil. Simmer a few seconds, remove from heat. Add to the saucepan, sugar, liquor, and egg yolks, stirring constantly. Beat egg whites with salt until stiff peaks form. Fold them delicately into the egg yolk mixture. Pour into souffle dish 3/4 full (as they will double in size). Smooth over the top with a smooth knife. Bake in oven about 30 minutes. Serve immediately, dusted with confectionery sugar and whipped cream.
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