2/18/2009
Grand Marnier Souffle
1/4 cup butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup sugar
4 large egg yolks
1/2 cup Grand Marnier
1 T grated orange peel
6 large egg whites, room remperature
>how to make<
*Butter 2 quart souffle dish.
*Lightly sprinkle with sugar.
*In a saucepan, over low heat, melt butter.
*Stir in flour until mixture has thickened.
*Add milk; using whisk, beat vigorously until blended.
*Beat sugar into milk mixture.
*Remove pan from heat.
*Beat in egg yolks rapidly.
*Stir in liqueur and orange peel; set aside.
*Heat oven to 375 degrees.
*In large bowl at high speed, beat egg whites and cream of tartar until stiff peaks form.
*Using rubber spatula, gently fold egg yolk mixture a little at a time into egg whites until blended.
*Pour mixture into souffle dish.
*Bake 30 to 35 minutes until souffle is well risen above top of dish and golden brown.
*Using a large spoon, serve immediately.
-serves 6-
1/4 cup butter
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 cup sugar
4 large egg yolks
1/2 cup Grand Marnier
1 T grated orange peel
6 large egg whites, room remperature
>how to make<
*Butter 2 quart souffle dish.
*Lightly sprinkle with sugar.
*In a saucepan, over low heat, melt butter.
*Stir in flour until mixture has thickened.
*Add milk; using whisk, beat vigorously until blended.
*Beat sugar into milk mixture.
*Remove pan from heat.
*Beat in egg yolks rapidly.
*Stir in liqueur and orange peel; set aside.
*Heat oven to 375 degrees.
*In large bowl at high speed, beat egg whites and cream of tartar until stiff peaks form.
*Using rubber spatula, gently fold egg yolk mixture a little at a time into egg whites until blended.
*Pour mixture into souffle dish.
*Bake 30 to 35 minutes until souffle is well risen above top of dish and golden brown.
*Using a large spoon, serve immediately.
-serves 6-
Labels: Grand Marnier, orange peel, souffle, souffle dish