Souffle Au Grand Marnier Et Fruits Recipe
Ingredients
| Candied fruits | 1/2 Cup (16 tbs) | |
| Kirsch | 2 Tablespoon | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Vanilla bean piece | 1 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 4 egg yolks, slightly beaten | ||
| Grand marnier | 1/4 Cup (16 tbs) | |
| Egg whites | 8 | |
Directions
Mix fruits and kirsch; set aside about 2 hours.
Scald milk with vanilla bean; cool and strain.
Blend sugar, flour, and salt; gradually mix in the scalded milk.
Bring to boiling, stirring constantly; cook 3 minutes.
Pour slowly into egg yolks, beating constantly until blended; mix in Grand Marnier.
Cool to lukewarm.
Butter and coat with sugar the bottoms of six 8-ounce baking dishes or individual souffle dishes.
Beat egg whites until stiff, not dry, peaks are formed.
Spread egg yolk mixture over egg whites and carefully fold together.
Fill souffle dishes about one half; distribute fruits over mixture; fill dishes to top with remaining souffle mixture.
With a sharp knife make a small design from center to sides on tops of souffles.
Place in a shallow pan with hot water.
Bake at 350°F about 30 minutes, or until tops are lightly browned and a metal knife inserted into souffles comes out clean.
Sprinkle each souffle with confectioners' sugar and, if desired, drizzle with 1 teaspoon Grand Marnier.
Scald milk with vanilla bean; cool and strain.
Blend sugar, flour, and salt; gradually mix in the scalded milk.
Bring to boiling, stirring constantly; cook 3 minutes.
Pour slowly into egg yolks, beating constantly until blended; mix in Grand Marnier.
Cool to lukewarm.
Butter and coat with sugar the bottoms of six 8-ounce baking dishes or individual souffle dishes.
Beat egg whites until stiff, not dry, peaks are formed.
Spread egg yolk mixture over egg whites and carefully fold together.
Fill souffle dishes about one half; distribute fruits over mixture; fill dishes to top with remaining souffle mixture.
With a sharp knife make a small design from center to sides on tops of souffles.
Place in a shallow pan with hot water.
Bake at 350°F about 30 minutes, or until tops are lightly browned and a metal knife inserted into souffles comes out clean.
Sprinkle each souffle with confectioners' sugar and, if desired, drizzle with 1 teaspoon Grand Marnier.
Chef
