Grand Marnier Soufflé

FOR THE RAMEKIN COATING

Preheat oven to 428ºF.

1. Brush melted butter in the insides of the ramekins and coat with sugar.

FOR THE DOUGH

1. Melt butter and add flour to make roux.
2. Boil the milk and add to the roux and cook until a smooth dough is formed (leaves the side of the boiler).
3. Remove from the kettle and mix in the machine with paddle blade to cool it down.
4. Once it is cold add yolks to it slowly and incorporate in well.

FOR THE MERINGUE

1. Whisk egg whites at high speed to soft peak consistency.
2. Reduce speed and add the sugar gradually.
3. Once all the sugar is in increase speed until the meringue forms a stiff peak consistency.
4. Fold in the corn starch (only if need to hold the soufflé for a longer period).

FOR THE GRAND MARNIER SAUCE

1. In small, heavy iron skillet, melt sugar & stir until rich brown.
2. Remove from heat & stir in coffee & Grand Marnier.
3. Return to heat for moment & stir until blended.
4. If caramelized sugar does not dissolve after a few minutes, add 1-2 tsp. water & stir over heat.
5. Scald 1 cup milk with 1 inch piece of vanilla bean.
6. Beat 4 eggs until they are light and add gradually, beating constantly, 1/2 cup sugar and 3/4 cup heavy cream.
7. Add gradually 1/3 tsp salt and scaled milk, beating briskly.
8. Cook sauce in top of double boiler over hot water, stirring constantly until is is thick enough to coat the spoon.
9. Beat in 3 tablespoons Grand Marnier.
10. Remove from heat and let cool. 

FOR THE ASSEMBLY

1. Mix the dough in the machine until soft and smooth, then fold the meringue into it very gently using a spatula or by hand.
2. Fill the ramekins till the top using a scoop and bake in a water bath until the soufflé has doubled in size.
3. Dust with powdered sugar.
4. Serve immediately with Grand Marnier Sauce.

This dessert has been found at Lumiere's.

Source: Fish Extender Recipe Collection

Created 2024-02-07 09:35:15 – Last Modified 2024-02-12 13:17:42