This Recipe is a Melt In Your Mouth, mouthwatering, Souffle’, that is almost indescribable!
You should make this gourmet dessert, for that special someone, or maybe a dinner party of guests you want to impress! They will be impressed because you will have made them feel special. It’s no ordinary dessert! If you follow the recipe, you cannot fail!
Grand Marnier Souffle’
W/Crème Anglaise,
You’ll have to try it to believe it!!
It’s Incredible!…. SO YUMMY!!
This is what You’ll Need: (Makes 8 Souffle’s)
3/4 Stick of UNSALTED Butter
—Plus, additional for buttering ramekins
1 Cup Sugar
—Plus, additional for coating ramekins
1/4 Cup Plus 2 Tbsp. All Purpose Flour
1 Cup Whole Milk
7 Large Egg Yolks
1/4 Tsp. Real Vanilla
1/8th Tsp. Orange oil or Galliano
2 Tbsp. Grand Marnier
8 Large Egg Whites
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FIRST: PREHEAT OVEN to 400` F
Butter 1 Cup ramekins generously, then coat with sugar and shake out extra.
2.) Melt the 3/4 Stick of butter in a 1+1/2 Quart saucepan, on moderately low heat. Whisk in flour.
Cook roux, whisking for three minutes.
3.) Add milk and cook over moderate heat… keep whisking until mix is very thick,
and pulls away from the side of the saucepan. Transfer mix to a bowl. Cool 5 minutes.
4.) In a large bowl, whisk together yolks, vanilla, oil, and a pinch of salt. Then whisk in milk mixture and Grand Marnier. WHISK UNTIL SMOOTH!
5.) In another large bowl, use an electric mixer, and beat egg whites into soft peaks. Beat in the cup of sugar, a little at a time, now beating meringue until peaks become stiff. Whisk about 1/4th of meringue into yolk mixture to lighten. With a rubber spatula, fold in the remaining meringue… gently, but thoroughly.
6.) Spoon batter into ramekins. Fill them just to rim. Arrange ramekins at least one and a half inches apart, in large baking pan. Add enough hot water in pan, to reach halfway up ramekins.
7.) Bake Souffle’s, in the middle of the oven, for 20 minutes, or until puffed up tops are golden.
8.) Remove pan from oven. Transfer ramekins onto underliner, dessert plates. With two forks, gently pull open center of each souffle’, and pour some Cre’me Anglaise, into opening. SERVE IMMEDIATELY!
Some optional ideas…. Add a few fresh raspberries, on the side and lightly dust, entire Souffle’, and fruit, for presentation. Serve with teaspoon and serviette. …ENJOY!!
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CREME ANGLAIS
((You can make a homemade version or buy premade at specialty grocery stores.))
MAKES ABOUT 1,2/3 Cups.
1 Cup Half & Half
1/2 Cup Heavy Cream
2 Large Egg Yolks
3 Tbsp. Sugar
1 Tsp. Cornstarch
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In 1- and 1/2-Quart Saucepan, bring heavy cream and half and half to a boil. While the mixture is heating,
in a bowl, whisk together yolks, sugar, and cornstarch, until slightly thickened and pale. (Approximately 2 minutes.)
Add hot cream mixture in a stream, while whisking, and transfer custard to a pan. Cook custard over moderate-low heat. Stir constantly with a wooden spoon, until thermometer registers 180`F., about 2 minutes. DO NOT let custard boil!
Transfer custard to clean bowl. Cool down to WARM, stirring occasionally. Follow Step #8, for Grand Marnier Souffle’s recipe. (Open top with two forks and gently pour some Creme Anglais into top of Souffle’ opening and drizzle a little down edges from top.
OPTIONAL: Dress you underliner with a bit of fresh berries or sliced fruit, to your liking. Perhaps a dusting of Powdered sugar, a cup of espresso or cappuccino?
Indulge and Enjoy!! YUM!
