Wednesday, February 8, 2012

Grand Marnier Souffle

When I was growing up, my mother would take me out to dinner to fine little French neighborhood restaurants in our area. (I have a THING for French Bistro's) She would order this before dinner because they must make this fresh to order.  This is one of the most delicate, delicious things you will ever eat.  It's light, airy, not too sweet and magical on your tongue.  When I think of my late mother, I am reminded of this beautiful dessert and the great local French chef that used to bring this to our table himself.  He always made us feel special.  Friends, I give you the most amazing dessert recipe EVER... I hope you enjoy sharing this one with someone you love. Will listening to a Rammstein song while baking your souffle destroy it? Probably not.

3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil*
2 tablespoons Grand Marnier
8 large egg whites


First, when making soufflé, it's a good idea to turn the bass down on your stereo and preheat oven to 400°F. Baking soufflé is sensitive serious business. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.  In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth. 

In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.

Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are a beautiful golden color.  Remove pan from oven and transfer ramekins to dessert plates.  Serve soufflé immediately.  You will LOVE these!

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