30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
The Governor's Grand Marnier Soufflé
The Governor's Grand Marnier Soufflé
The Governor's Grand Marnier Soufflé
⏱1h
👥6
🔥280 cal
Medium
🍽️Holiday
A classic Grand Marnier soufflé, perfect for a special occasion. This version uses readily available ingredients and straightforward techniques for a successful result.
A classic Grand Marnier soufflé, perfect for a special occasion. This version uses readily available ingredients and straightforward techniques for a successful result.
Preheat oven to 375°F (190°C). Butter and sugar six ramekins.
Melt Butter from Soufflé Base over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5 minutes, or until thickened. Stir in Salt and Nutmeg.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier.
In a clean, dry bowl, beat Egg whites from Flavor & Meringue with Cream of tartar until soft peaks form. Gradually add Granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a 'hat'.
Bake for 20-25 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
Ingredients
6
1/4 cup60 mLButter-unsalted
1/4 cup30 gAll-purpose flour
1 1/2 cups360 mLMilk-whole
1/4 tsp1.25 mLSalt
PinchN/ANutmeg-ground
4N/AEgg yolks-large
2 tbsp30 mLGrand Marnier
6N/AEgg whites-large
1/4 tsp1.25 mLCream of tartar
1/4 cup50 gGranulated sugar
Powdered sugarN/A-for dusting
Equipment
6 ramekins
Whisk
Saucepan
Mixer
Instructions
Preheat oven to 375°F (190°C). Butter and sugar six ramekins.
Melt Butter from Soufflé Base over medium heat. Whisk in Flour and cook for 1-2 minutes to make a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 5 minutes, or until thickened. Stir in Salt and Nutmeg.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier.
In a clean, dry bowl, beat Egg whites from Flavor & Meringue with Cream of tartar until soft peaks form. Gradually add Granulated sugar and continue beating until stiff, glossy peaks form.
Gently fold 1/3 of the meringue into the yolk mixture to lighten it. Then, gently fold in the remaining meringue until just combined. Do not overmix.
Divide the mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a 'hat'.
Bake for 20-25 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
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