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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. unsalted butter
3/4 c. granulated sugar
2 tsp. cocoa powder
5 T. all-purpose flour
1/4 tsp. salt
1 cup whole milk
5 eggs, separated
1 T. grated orange rind
3 T. Grand Marnier
1/8 tsp. cream of tartar
Preheat oven to 350F; grease 6 1-cup ramekins with butter, coat all interior surfaces.
Sift together 1/4 cup sugar and cocoa in small bowl; pour into buttered soufflé dish and shake to coat bottom and sides with thick, even coating.
Tap out excess and set dish aside.
In a small, heavy-bottomed saucepan, whisk flour, 1/4 cup sugar, and salt.
Gradually add milk, whisking until smooth and no lumps remain.
Bring mixture to boil and cook over high heat about 3 minutes, whisking constantly until thickened and mixture pulls away from sides of pan.
Scrape mixture into medium bowl; whisk in remaining 2 tablespoons butter until combined.
Whisk in yolks until incorporated; stir in orange zest and Grand Marnier.
In large bowl, beat egg whites, cream of tartar, and 1 teaspoon sugar at medium-low speed until combined.
Increase speed to medium-high and beat for 2 minutes, or until frothy and no longer translucent.
With mixer running, sprinkle in half remaining sugar; continue beating until whites form soft billowy peaks.
The whites should form soft peaks when beater is lifted, but not dry.
Using rubber spatula, immediately stir one-quarter of egg whites into soufflé base until almost no white streaks remain.
Scrape remaining whites into base and fold in with balloon whisk until mixture is just combined. Gently spoon mixture into prepared ramekins and run index finger around circumference about along sides of ramekins, to help soufflé rise properly.
Set ramekins in 1/2 inch of hot water in a 9 x 13-inch baking pan.
Bake at 350F for 25 minutes or until tops have risen and turn golden brown. Serve immediately.
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SOUFFLE - GRAND MARNIER
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
3 T. unsalted butter
3/4 c. granulated sugar
2 tsp. cocoa powder
5 T. all-purpose flour
1/4 tsp. salt
1 cup whole milk
5 eggs, separated
1 T. grated orange rind
3 T. Grand Marnier
1/8 tsp. cream of tartar
Preheat oven to 350F; grease 6 1-cup ramekins with butter, coat all interior surfaces.
Sift together 1/4 cup sugar and cocoa in small bowl; pour into buttered soufflé dish and shake to coat bottom and sides with thick, even coating.
Tap out excess and set dish aside.
In a small, heavy-bottomed saucepan, whisk flour, 1/4 cup sugar, and salt.
Gradually add milk, whisking until smooth and no lumps remain.
Bring mixture to boil and cook over high heat about 3 minutes, whisking constantly until thickened and mixture pulls away from sides of pan.
Scrape mixture into medium bowl; whisk in remaining 2 tablespoons butter until combined.
Whisk in yolks until incorporated; stir in orange zest and Grand Marnier.
In large bowl, beat egg whites, cream of tartar, and 1 teaspoon sugar at medium-low speed until combined.
Increase speed to medium-high and beat for 2 minutes, or until frothy and no longer translucent.
With mixer running, sprinkle in half remaining sugar; continue beating until whites form soft billowy peaks.
The whites should form soft peaks when beater is lifted, but not dry.
Using rubber spatula, immediately stir one-quarter of egg whites into soufflé base until almost no white streaks remain.
Scrape remaining whites into base and fold in with balloon whisk until mixture is just combined. Gently spoon mixture into prepared ramekins and run index finger around circumference about along sides of ramekins, to help soufflé rise properly.
Set ramekins in 1/2 inch of hot water in a 9 x 13-inch baking pan.
Bake at 350F for 25 minutes or until tops have risen and turn golden brown. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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