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Souffle Au Grand Marnier

chef.pierre's picture
Ingredients
  Ladyfingers 5
  Butter/Margarine 1 Tablespoon
  Flour 1 Tablespoon
  Grand marnier liqueur 1 Tablespoon
  10% cream 1⁄2 Cup (8 tbs)
  Egg yolks 6
  Sugar 5 Tablespoon
  Egg whites 6
  Salt 1⁄8 Teaspoon
  Sugar 1 Teaspoon
  Grand marnier 1 Teaspoon
  Vanilla extract 1 Teaspoon
Directions

Crush ladyfingers and sprinkle with sufficient Grand Marnier to moisten; set aside.
Melt butter or margarine in saucepan, stir in flour, remove from heat and add cream gradually, stirring to keep smooth.
Cook, stirring constantly, over low heat until mixture thickens.
Add vanilla extract sparingly.
Beat egg yolks with 3 tablespoons sugar.
Add to almond mixture, and return to low heat barely 1 minute, stirring continuously.
Let mixture cool slightly.
Beat egg whites and salt together until stiff but moist.
Beat in remaining 2 tablespoons sugar to keep them glossy and prevent drying.
Fold whites gradually into warm yolk mixture, using up-and-down folding motion to incorporate thoroughly without destroying frpthiness.
Have ready a buttered straight-sided souffle' dish (1 1/2-quart size).
Sprinkle 1 teaspoon sugar and 1 teaspoon Grand Marnier over bottom.
Turn in 1/2 the mixture, cover with soaked ladyfinger crumbs and add remaining mixture.
Run rubber spatula around outer edge of souffle, separating it slightly from side of dish; smooth top.
If mixture more than half fills your dish, prevent spilling and encourage rising by tying doubled strip of buttered waxed paper as a "collar" around top edge.
Bake in medium-hot oven, 375 °F.
about 20—25 minutes or until souffle has risen and is delicately browned.
Remove collar before serving.
Serve immediately.
Note: There is only one problem with a hot souffte: it will not wait.
When full-blown and beautifully, crisply golden on top, it must be sped from oven to table for immediate serving; otherwise it will crumple into ruin.
A dessert souffle is admittedly one of the most challenging to achieve, because it goes in oven at the time the main course is being served and should be puffed and perfect in about 20 minutes.
This soufrte is often served without sauce; sometimes it is accompanied by a sauce dish containing chilled boiled custard folded into an equal amount of whipped cream and lightly flavored with liqueur.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party
Servings: 
5

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