Souffle Grand Marnier Recipe
Souffle Grand Marnier is a lovely exotic dessert that is simply mouth watering! I served this for an informal get together for dinner and it was a complete success. Try making Souffle Grand Marnier at home and you will understand why!
Ingredients
Butter or margarine
Granulated sugar
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
5 egg yolks
2 tablespoons grand marnier
5 egg whites
1/4 cup granulated sugar
Sifted powdered sugar
Directions
Lightly butter 1 1/2 -quart souffle dish; dust with a little granulated sugar to coat.
Add foil collar, if desired.
(Measure foil to go around dish; fold in thirds lengthwise. Butter well; sprinkle with more granulated sugar. With sugared side toward center, put collar around top, extending 2 inches above dish; fasten securely with tape.) In small mixing bowl stir together thoroughly the all-purpose flour, 1/4 cup granulated sugar, and the 1/4 cup softened butter or margarine to make a smooth paste.
In saucepan heat milk to boiling; immediately remove from heat and add butter-flour mixture.
Return to heat and cook and stir 2 minutes.
Transfer mixture to mixing bowl.
Add egg yolks, one at a time, beating well after each.
Stir in grand marnier.
Beat egg whites till foamy; continue beating to stiff peaks, gradually adding the remaining 14 cup granulated sugar.
Fold yolk mixture into whites; turn into souffle dish.
Dust top heavily with powdered sugar.
Bake at 400° for 30 to 35 minutes.
Add foil collar, if desired.
(Measure foil to go around dish; fold in thirds lengthwise. Butter well; sprinkle with more granulated sugar. With sugared side toward center, put collar around top, extending 2 inches above dish; fasten securely with tape.) In small mixing bowl stir together thoroughly the all-purpose flour, 1/4 cup granulated sugar, and the 1/4 cup softened butter or margarine to make a smooth paste.
In saucepan heat milk to boiling; immediately remove from heat and add butter-flour mixture.
Return to heat and cook and stir 2 minutes.
Transfer mixture to mixing bowl.
Add egg yolks, one at a time, beating well after each.
Stir in grand marnier.
Beat egg whites till foamy; continue beating to stiff peaks, gradually adding the remaining 14 cup granulated sugar.
Fold yolk mixture into whites; turn into souffle dish.
Dust top heavily with powdered sugar.
Bake at 400° for 30 to 35 minutes.
