Chabernet

Another Glass of Chabernet

You are here: Home / Cooking / Souffle au Grand Marnier

Souffle au Grand Marnier

January 3, 2015 by chabernet Leave a Comment

ORANGE LIQUEUR SOUFFLE


I have very fond memories of my father preparing this dish and following the recipe of Julia Child. I can’t think of a better recipe that combines booze with dessert, Chabernet style.

To serve four:
2 tablespoons soft butter
3 tablespoons sugar
5 egg yolks
1/3 cup sugar
1/4 cup Grand Marnier
1 tablespoon freshly grated orange peel
7 egg whites
1/4 teaspoon cream of tartar
Confectioner’s (powdered) sugar

Preheat the oven to 425 degrees Grease the bottom and sides of a 1 1/2-quart souffle dish with 2 tablespoons of soft butter. Sprinkle in 3 tablespoons of sugar, tipping and shaking the dish to spread the sugar evenly. Then turn the dish over and knock out the excess sugar. Set aside.
In the top of a double boiler, beat the egg yolks with a whisk, rotary or electric beater until they are well blended. Slowly add the sugar and continue beating until the yolks become very thick and pale yellow. Set the pan over barely simmering (not boiling) water and heat the egg yolks, stirring gently and constantly with a wooden spoon or rubber spatula, until the mixture thickens and becomes almost too hot to touch. Stir in the Grand Marnier and grated orange peel and transfer to a large bowl. Set the bowl into a pan filled with crushed ice or ice cubes and cold water, and stir the mixture until it is quite cold. Remove it from the ice.
In a large mixing bowl, preferably of unlined copper, beat the egg whites and the cream of tartar with a clean whisk or rotary beater until they form stiff, unwavering peaks. Using a rubber spatula, stir a large spoonful of beaten egg white into the egg-yolk mixture to lighten it. Gently fold the remaining egg whites into the mixture. Spoon the souffle into the buttered, sugared dish, filling it to within 2 inches of the top. Smooth the top of the souffle with the spatula. For a decorative effect, make a cap on the souffle by cutting a trench about 1 inch deep 1 inch from the edge all around the top.
Bake on the middle shelf of the oven for 2 minutes, then reduce the heat to 400 degrees. Continue baking for another 20 to 30 minutes, or until the souffle has risen about 2 inches above the top of the mold and the top is lightly browned. Sprinkle with confectioner’s sugar and serve it at once.
Here is a similar recipe, but for individual souffles:

Filed Under: Cooking, Wine and Spirits

« Panettone Instead of Fruitcake
Queso and Wine »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Pages

  • About
  • Privacy
  • Websites
  • Home
  • Recipes

Recent Posts

  • How to Make a Perfect Italian Meal (It’s Easier than You Think)
  • British Food and Wine
  • Vegan Cooking with Wine
  • What Can You Cook with Wine and Mushrooms?
  • Sausage Links With Wine
  • Queso and Wine
  • Souffle au Grand Marnier
  • Panettone Instead of Fruitcake
  • Fool Proof Fish Recipe
  • German Know-how
  • Risotto alla Milanese
  • Zuppa di Pesce
  • Zuppa di Fagioli con la Pasta
  • Cooking Stocks
  • Corvina a la Chorrillana
  • Spaghetti alla Carbonara
  • Spaghetti con le Vongole
  • Gnocchi alla Romana
  • Gnocchi Verdi
  • Costolette di Maiale alla Modenese

Archives

  • March 2022
  • October 2021
  • June 2021
  • September 2015
  • July 2015
  • June 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014

Recent Comments

  • Michael on Caesar Salad Joy of Cooking
  • Hugo Heriz-Smith on Risotto alla Milanese
  • Anonymous on Caesar Salad Joy of Cooking
  • chabernet on Bistecca alla Pizzaiola
  • chabernet on Razor clams: Not Just For Breakfast Anymore

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress