Grand Marnier Souffle
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Orange rind||1 Teaspoon, freshly grated|
|Grand marnier||1⁄4 Cup (4 tbs)|
|Arrowroot||1 Tablespoon (mixed with 1 tablespoon fresh orange juice)|
Combine the honey, orange juice, rind, and Grand Marnier in a saucepan and bring to a boil.
Whisk in the arrowroot mixture and return to a boil.
As soon as the liquid thickens, remove from the heat and let cool for 10 minutes or so.
Preheat the oven to 400° F.
Lightly butter four 3-inch souffle molds or a 1 quart souffle dish.
Whisk the egg yolks into the cooled mixture.
Beat the egg whites until stiff, then fold into the custard.
Spoon into the prepared molds.
Bake the 3-inch souffles for 12 minutes, the larger one for about 15 minutes.
The souffles should be puffed and golden but still soft in the center.