Grand marnier soufflé

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Photo: thisvegetarian.com

Prep Time:
40 minutes
Cooking Time:
35 minutes
Servings:
12


  • For the Grand marnier soufflé:
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  • Tags for Grand marnier soufflé
  • main ingredients:
  • milk Pageturner Cookbook
  • eggs Pageturner Cookbook
  • cream Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • Chef-recipe Pageturner Cookbook
  • season and occasion:
  • New-Year's-Eve Pageturner Cookbook
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    Ingredients

    • For molds:
      1 teaspoon butter, softened
      1 teaspoon sugar
      3/4 cup butter
      1/2 cup flour
      2 tablespoons cornstarch
      1 1/2 cups milk
      6 egg yolks
      3/4 cup sugar
      1 teaspoon vanilla extract
      4 ounces Grand Marnier
      6 egg whites
      1/4 teaspoon cream of tartar
      1/4 cup sugar

      MACADEMIA NUT SAUCE

      Recipe can be doubled or quadrupled if necessary.
      serves 6 to 8

      1/2 cup macadenia nuts
      3 tablespoons honey
      2 tablespoons Grand Marnier
      1/2 cup light cream


    Directions

    Makes: two 1-quart soufflé molds
    Preheat oven to 375 degrees. Butter the bottom and sides of 2 1-quart soufflé molds. Sprinkle with sugar; shake out excess. Place dishes on a baking sheet and set side.
    Melt butter over low heat in a saucepan. Stir in the flour and cornstarch; stir until smooth. Pour in the milk and sugar. Whisk over medium heat until thickened. Remove from heat. Transfer to a large mixing bowl. Mix in the egg yolks, sugar and vanilla. Blend in the Grand Marnier.
    In an electric mixer, beat the egg whites with the cream of tartar to until soft peaks form when beater is lifted. Add sugar gradually while beating constantly until the egg whites are firm. Fold the egg whites into the Grand Marnier mixture. Divide the soufflé mixture between the two prepared molds. Bake for 30 to 35 minutes. Sprinkle with powdered sugar before serving. Serve with Macademia nut sauce.

    MACADEMIA NUT SAUCE
    Combine all ingredients in a blender. Blend at high speed until the sauce is smooth and medium thick. Transfer to a bowl. Cover with plastic wrap. Serve with soufflés.

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    Country cuisine Ecookbook(s) showing the recipe Grand marnier soufflé:

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    Italy Complete E-cookbook

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