seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony posting in [community profile] gfdfcooking
I have made numerous Hot Grand Marnier Soufflés to the delight of my friends and family. In fact, one of my first attempts is in this userpic. (I used too little batter in too high of a dish, so the traditional height of the souffle is only evidenced by the air bubbles near the top of the dish where it rose and pulled away from the pyrex.)

It's vital the soufflé is served immediately out of the oven. Visitors may wait for a soufflé, but a soufflé never waits for visitors. Even so, a flat soufflé is still quite tasty, even days later!


Hot Grand Marnier Soufflés

Yields 6 servings

Ingredients

* Cooking spray
* 3/4 cup granulated sugar, divided
* 4 large egg yolks
* 3 tablespoons Grand Marnier (orange-flavored liqueur)
* 3/4 teaspoon vanilla extract
* 6 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 teaspoon powdered sugar

Preparation

Preheat oven to 400°; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.


Nutritional Information

Calories: 167 (18% from fat)
Fat: 3.4g (sat 1.1g,mono 1.3g,poly 0.5g)
Protein: 5.4g
Carbohydrate: 27.2g
Fiber: 0.0g
Cholesterol: 142mg
Iron: 0.4mg
Sodium: 109mg
Calcium: 18mg
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January 2014

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