Grand Marnier Souffle Recipe
Summary
MethodChilled
Ingredients
| Honey | 3 Tablespoon | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, freshly grated | |
| Grand marnier | 1/4 Cup (16 tbs) | |
| 1 tablespoon arrowroot mixed with 1 tablespoon fresh orange juice | ||
| Eggs | 3 , separated | |
Directions
Combine the honey, orange juice, rind, and Grand Marnier in a saucepan and bring to a boil.
Whisk in the arrowroot mixture and return to a boil.
As soon as the liquid thickens, remove from the heat and let cool for 10 minutes or so.
Preheat the oven to 400° F.
Lightly butter four 3-inch souffle molds or a 1 quart souffle dish.
Whisk the egg yolks into the cooled mixture.
Beat the egg whites until stiff, then fold into the custard.
Spoon into the prepared molds.
Bake the 3-inch souffles for 12 minutes, the larger one for about 15 minutes.
The souffles should be puffed and golden but still soft in the center.
Whisk in the arrowroot mixture and return to a boil.
As soon as the liquid thickens, remove from the heat and let cool for 10 minutes or so.
Preheat the oven to 400° F.
Lightly butter four 3-inch souffle molds or a 1 quart souffle dish.
Whisk the egg yolks into the cooled mixture.
Beat the egg whites until stiff, then fold into the custard.
Spoon into the prepared molds.
Bake the 3-inch souffles for 12 minutes, the larger one for about 15 minutes.
The souffles should be puffed and golden but still soft in the center.
Chef
