Mobile Site

Pages

Sunday, June 17, 2012

Grand Marnier Souffle

Berry soufflé.
Berry soufflé. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw




A souffle is made from a light batter leavened by whipped egg whites. In the heat of the oven, the air in the egg white foam expands to make the souffle rise. Souffles should be served directly from the oven, before they have a chance to deflate. Souffle dishes, made of ceramic to help hold in the heat, have tall, straight sides that are usually greased and then dusted with sugar (or, for savory souffles, bread crumbs) to help the batter climb the side of the dish.

You can give it a try with souffle in this Grand Marnier Souffle recipe. It is made for everyone who wants to experiment doing souffle in the simplest cooking idea.





You will need:


1 cup (8 fl oz/250 ml) Custard Sauce

Unsalted butter for greasing

1/2 cup (4 oz/125 g) plus 1-2 tablespoons sugar

3/4 cup (6 fl oz/180 ml) whole milk

2 large eggs, separated

1/4 cup (1 1/2 oz/45 g) unbleached all-purpose (plain) flour

Pinch of salt

2 teaspoons finely grated orange zest

1/2 teaspoon vanilla extract (essence)

1/4 cup (2 fl oz/60 ml) fresh orange juice

4-5 tablespoons (2-1/2 fl oz/60-75 ml) Grand Marnier

1/2 teaspoon cream of tartar


Here's how:


Prepare the custard sauce as directed. Cover with plastic wrap and chill in the refrigerator; bring to room temperature for 20 minutes before serving.

Preheat the oven to 400 degrees F. Grease a 4-cup (1-qt/1-1) souffle dish. Dust with 1-2 tablespoons sugar, tapping out the excess.

In a saucepan over medium heat, heat the milk until small bubbles appear around the edge of the pan. Remove from the heat. In a bowl, whisk together 1/4 cup (2 oz/60 g) sugar and the egg yolks. Add the flour, salt, and orange zest and mix well. Slowly add half of the hot milk and stir until smooth. Add the rest of the milk, return to the saucepan, and cook over medium heat, stirring constantly, until the mixture is as thick as pudding, 5-8 minutes. Do not let it boil. Remove from the heat and stir in the vanilla, orange juice, and 2 tablespoons of the Grand Marnier. Cover with plastic wrap, pressing it directly on the surface (to prevent a skin from forming) and let cool for 15 minutes before proceeding.

In a small bowl, stir together the cream of tartar and remaining 1/4 cup sugar. In a large bowl, using an electric mixer on high speed, whip the egg whites until foamy. Continue to whip while sprinkling in the sugar mixture until the whites are stiff, smooth, and shiny, 2-3 minutes.

Stir one-fourth of the egg whites into the cooked souffle base to lighten it, then scrape the remaining egg whites on top. Using a rubber spatula, fold in the whites just until no white streaks are visible. Spoon the batter into the prepared souffle dish.

Bake the souffle until puffed and golden, 35-45 minutes. While it bakes, stir the remaining 2-3 tablespoons Grand Marnier into the custard sauce to taste. Serve immediately, drizzling each portion with the custard sauce.


Enhanced by Zemanta

No comments:

Post a Comment

Related Posts with Thumbnails

Followers