GRAND MARNIER® SOUFFLE
Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
- Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
- Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
- Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
- Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
- Bake in the preheated oven until risen and browned, 16 minutes.
Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g
GRAND MARNIER SOUFFLéS FOR TWO
Impress your companion and yourself with this fabulous dessert. Restaurant quality souffle prepared fresh in your kitchen! You can make the custard several hours or the day before. Use our recipe #212774 as a finishing touch.
Provided by Super San Mateo Che
Categories Dessert
Time 45m
Yield 2 souffles
Number Of Ingredients 13
Steps:
- Brush 2 tall ramekins with melted butter. Press brown sugar gently into all sides of the ramekins. Refrigerate until ready to use.
- In a small saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove from heat and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 egg yolks and salt. Stir until smooth.
- Gradually whisk this mixture into the warm milk. Cook over medium-low heat stirring constantly until the mixture thickens, approximately 4 minutes.
- Remove from heat and cool in refrigerator or freezer until slightly chilled, about 10 minutes.
- Beat in remaining 2 yolks. Using a sifter, sift flour over mixture and stir well.
- Return to medium heat and stir constantly until smooth. Remove from heat. Add liqueur and orange zest.
- Scrape custard into a large bowl and set aside to cool until ready to prepare soufflés.
- Preheat oven to 400 degrees.
- Beat whites until soft peaks form.
- Gradually add remaining sugar and beat until firm peaks form. Fold whites into cooled custard.
- Spoon mixture into the ramekins leaving about ½ to 1 inch head space.
- Bake for 20 minutes until puffed and browned on top.
- Serve immediately.
Nutrition Facts : Calories 619.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 409.9, Sodium 468.3, Carbohydrate 98.7, Fiber 1.2, Sugar 64, Protein 14.3
GRAND MARNIER SOUFFLE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Put 8 lightly beaten egg yolks in a double boiler with 2/3 cup sugar. Beat until they form the ribbon. Add 1/2 cup Grand Marnier. Beat over ice water until cool. Beat 10 egg whites until foamy. Add 1/4 teaspoon cream of tartar. Continue beating until stiff, but not dry. Fold whites into yolks. Bake at 400 degrees for 12-15 minutes.;
FROZEN GRAND MARNIER SOUFFLE
Provided by Food Network
Time 4h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the eggs and granulated sugar in the top of a stainless steel double boiler and, being careful not to scramble the eggs, whisk over gentle heat until the mixture is golden in color and thick enough to coat the back of a spoon in ribbons. Remove from the heat and set the mixture aside to cool.
- While the egg mixture is cooling, prepare four 1/2 cup souffle dishes by cutting waxed paper long enough to encircle each souffle dish twice, and stand 3 to 4 inches above its top. Wrap the waxed paper snugly around the outside of the dish and seal the edges with transparent tape. Butter the inside of the dish with softened butter, then sprinkle with granulated sugar, tapping out any excess sugar onto a plate.
- Using an electric mixer, combine 1 cup of the heavy cream, confectioners sugar, and Grand Marnier, orange zest and whip into firm peaks. With a spatula, gently fold the whipped cream into the egg mixture. Pour the mixture into the buttered souffle dishes, filling them above the rim and into the area enclosed by the waxed paper.
- Place the souffles into the freezer, for at least 4 hours, preferably overnight. When ready to serve, whip the remaining cream until soft peaks form, remove from the frozen souffle from the freezer, and carefully remove the waxed paper collar. Top with a dollop of whipped cream and several orange segments.
GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE
Provided by Tom Ponticelli
Categories Liqueur Dairy Egg Dessert Bake Orange Vanilla Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
- In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
- In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
- Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
- Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
- Serve souffl s immediately.
CRANBERRIES GRAND MARNIER
This is wonderful with turkey, pork roast or any holiday feast. Recipe was repeated in the local Illinois paper Christmas edition year after year in the 1970's. Readers wouldn't stop requesting the recipe. Feel free to use any orange flavored liquor you have or hand. You can't make a mistake with this side dish.
Provided by gulf-gal
Categories Berries
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine 2 cups sugar and water in a large saucepan. Bring to a boil and boil 5 minutes.
- Add washed cranberries. Boil 10 minutes or until almost jelled. Remove from heat.
- Fold in Grand Marnier, orange zest and lemon juice. Sprinkle with 2 tablespoons sugar. Fold sugar into mixture.
- Chill or freeze until ready to use.
Nutrition Facts : Calories 186.4, Fat 0.1, Sodium 1.9, Carbohydrate 48.3, Fiber 2.2, Sugar 44.4, Protein 0.2
GRAND MARNIER SOUFFLE
If you've never made a souffle, don't be afraid to try. It really is a grand finale to a special dinner.
Provided by evelynathens
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Brush a 5-cup souffle dish with melted butter; dust with brown sugar. Refrigerate until ready to use.
- In a medium saucepan, bring ¾ cup of the milk and the vanilla to the boil over medium heat. Remove and set aside.
- In a small bowl, blend the cornstarch and the remaining ¼ cup milk until smooth. Add ¼ cup of the sugar, 2 of the yolks and salt and stir until smooth. Gradually whisk this mixture into the warm milk.
- Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes. Remove from heat and let cool, about 10 minutes. Beat in remaining 4 yolks, one at a time. Sift flour over mixture in two batches, mixing well.
- Cook over medium-low heat, stirring constantly, until smooth. Remove from heat and stir in liqueur and zest. Scrape custard into a bowl and set aside to cool.
- Preheat oven to 400 degrees F.
- In a large bowl, beat whites until soft peaks form. Slowly add remaining ¼ cup sugar and beat until firm peaks form. Fold whites into cooled custard.
- Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top. Dust top with icing sugar and serve immediately (a soufflé waits for no one!).
Nutrition Facts : Calories 220.2, Fat 7.6, SaturatedFat 3.6, Cholesterol 176.8, Sodium 108, Carbohydrate 30.9, Fiber 0.4, Sugar 19.2, Protein 6.8
GRAND MARNIER SOUFFLéS
Provided by Lou Jones
Categories Milk/Cream Mixer Egg Dessert Bake Oscars Vanilla Ramekin Grand Marnier Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Generously butter ramekins and coat with sugar, knocking out excess. Bring large saucepan of water to boil.
- In small bowl, stir together 4 tablespoons butter and flour to form paste.
- In second small bowl, stir together Grand Marnier and simple syrup. Add cookies, tossing lightly to coat, and let soak while preparing remaining ingredients.
- Transfer milk to large saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into milk. Add bean. Set over moderate heat and bring to boil. Remove from heat and whisk in butter-flour mixture. Return to moderate heat and cook, whisking consistently, until thickened and smooth, about 2 minutes. Remove from heat and whisk in egg yolks and 1 egg white. Transfer soufflé base to large bowl and discard vanilla bean.
- In second large bowl, using electric mixer, beat remaining 4 egg whites just until soft peaks form. Gradually beat in 1/2 cup sugar.
- Whisk 1/4 of beaten egg whites into soufflé base to lighten. Gently but thoroughly fold in remaining whites.
- Spoon 1/2 of batter into ramekins, filling each halfway. (Alternatively, spoon batter into large pastry bag and pipe into ramekins.) Transfer 2 soaked cookies to each ramekin. Top with remaining batter. Arrange ramekins at least 1 1/2 inches apart in large baking pan and add enough hot water to pan to reach 2/3 up sides of ramekins.
- Bake soufflés until puffed and golden, 20 to 25 minutes. Remove pan from oven and transfer ramekins to rack. Sift confectioners' sugar over, then transfer ramekins to dessert plates. With 2 forks, pull open center of each soufflé and pour some crème anglaise into opening. Serve immediately.
GRAND MARNIER SOUFFLé
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra. Done right, they are airy, perfectly textured and deftly sweetened. The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Provided by Bryan Miller And Pierre Franey
Categories custards and puddings, times classics, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Rub the butter on the bottom and sides of four 1-cup souffle dishes. Sprinkle 1 tablespoon of sugar over the insides of the souffle dishes.
- Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
- In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff.)
- Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared souffle dishes.
- Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 4 grams, Sodium 77 milligrams, Sugar 35 grams, TransFat 0 grams
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