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 20m
👥6
🔥350 cal
Hard
🍽️Holiday
A truly exceptional Grand Marnier soufflé, crafted with the finest ingredients and employing advanced techniques for an unforgettable experience. Infused with orange blossom water.
A truly exceptional Grand Marnier soufflé, crafted with the finest ingredients and employing advanced techniques for an unforgettable experience. Infused with orange blossom water.
Preheat oven to 375°F (190°C). Thoroughly butter and granulated sugar six ramekins using a pastry brush for even coating. Chill ramekins.
Brown Butter from Soufflé Base until nutty and fragrant. Whisk in Flour and cook for 2-3 minutes to make a light roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 6-7 minutes, or until thickened. Stir in Fleur de sel, freshly grated Nutmeg, and Orange blossom water.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier and Orange zest.
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 25-30 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
Preheat oven to 375°F (190°C). Thoroughly butter and granulated sugar six ramekins using a pastry brush for even coating. Chill ramekins.
Brown Butter from Soufflé Base until nutty and fragrant. Whisk in Flour and cook for 2-3 minutes to make a light roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook for 6-7 minutes, or until thickened. Stir in Fleur de sel, freshly grated Nutmeg, and Orange blossom water.
Remove from heat and let cool slightly. Whisk in Egg yolks one at a time. Stir in Grand Marnier and Orange zest.
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 25-30 minutes, or until puffed and golden brown. Dust with Powdered sugar and serve immediately.
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