Citrus Soufflé With Grand Marnier Sauce
|For citrus souffle|
|Grand marnier||1⁄4 Cup (4 tbs) (Orange Liqueur)|
|Fresh lemon juice||1 Tablespoon|
|Unflavored gelatin||3 Teaspoon|
|Eggs||5 , separated|
|Sugar||1 Cup (16 tbs)|
|Fresh orange juice||3⁄4 Cup (12 tbs)|
|Tart orange marmalade||1⁄3 Cup (5.33 tbs)|
|Finely grated lemon peel||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Candied violets||4 (For Garnish)|
|Lemon peel curls||4 (For Garnish)|
|For grand marnier sauce|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Grand marnier||1⁄3 Cup (5.33 tbs) (Orange Liqueur)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Prepare a 1 quart souffle dish with a lightly oiled 1 1/2" wax paper collar.
Combine Grand Marnier and lemon juice; sprinkle with gelatin. Let stand until softened.
In the top of a double boiler, combine egg yolks, 3/4 cup sugar, orange juice, marmalade, and salt. Cook, stirring constantly, over simmering water, until mixture is thickened. Remove from heat and stir in softened gelatin mixture and lemon peel. Let cool to room temperature.
With an electric mixer, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar. Beat until stiff peaks form. Stir some of the egg whites into the cooled custard mixture to lighten texture. Fold in remaining egg whites.
Beat cream until stiff peaks form. Fold whipped cream into custard mixture. Turn into prepared dish. Refrigerate until firm and spongy.
Serve chilled, garnished with candied violets and lemon peel curls.
With an electric mixer, beat egg yolks with 1/3 cup sugar until thickened. Add cornstarch and beat until lemon colored.
In a small saucepan heat milk, butter, and remaining 1/3 cup sugar. Stir occasionally until mixture boils. Remove from heat.
Stir some hot milk mixture into egg yolk mixture to warm it slightly. Strain all of egg yolk mixture into remaining hot milk mixture. Blend well. Return to heat and bring to a boil. Remove from heat and stir in vanilla.
Refrigerate until ready to serve.
Just before serving, add Grand Marnier and cream. Blend well. Heat through, but do not boil.
Turn into a small serving bowl or sauce boat. Spoon over souffle as it is served.