Cooking tips and techniques from the nation's finest chefs. Chef Jonathan Cartwright of the White Barn Inn in Kennebunk Beach Maine makes a Grand Marnier Souffle with a Blood Orange Sorbet.
Grand marnier souffl :
11 1⁄2 Ounce
Cr me patissiere:
2 Cup (32 tbs)
3⁄4 Cup (12 tbs)
Cr me patissiere powder
1⁄2 Cup (8 tbs)
1)Boil the milk. In a bowl mix the egg yolk, add the remainder of the sugar and the crème patissiere powder. 2)Temper the infused milk. Gradually poor the remaining milk onto the tempered eggs.
3)Return to the pan and cook over a low heat, whisk constantly until it thickens like pastry cream and allow cooling.
Grand Marnier Soufflé:
4)Butter the inside of 8 ramekin models and sugar.
5)Mix together crème patissiere, egg yolks and Grand Marnier.
6)Whip egg whites and sugar to stiff peak. Fold mixtures together. Fill the lined ramekins with the soufflé bake at 325ºF convection for 15 minutes.
Watch this outstanding video that displays a recipe for classic grand marnier souffle. The video is very impressive and offers some great tips too. Any dinner party with this great classic French dessert at the end will be memorable and your guests would be asking for more!