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Souffle au Grand Marnier
From Dorothy McNett's recipes at www.dorothymcnett.com. Great served with a small shot glass of a late harvest dessert wine.
4 tablespoons unsalted butter
Preheat oven to 350 degrees. Butter or oil the bottom of a 8 cup souffle dish and set aside. In glass or ceramic batter bowl, heat the butter 30 seconds in microwave to melt. Whisk in flour, milk, and salt. Cook in microwave 1 minute. Whisk well. Cook another 1-2 minutes, or until smooth and thickened. In another bowl whisk egg yolks vigorously with sugar, vanilla, and Grand Marnier. Blend a little of the hot mixture into egg yolk mixture, whisking well, to warm it. Now combine both mixtures being careful to blend slowly to keep the egg yolks from cooking into little yellow bumps. Cook in microwave 30-45 seconds and then whisk very well. Set this mixture aside while you beat egg whites with the cream of tartar until stiff but not dry. Gently fold into the egg yolk mixture. Pour gently into souffle pan and bake about 35-40 minutes, until it is well puffed and golden. Serve immediately.
Recipe created 1999-05-04.