COFFEE WITH GRAND MARNIER RECIPES

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GRAND MARNIER® SOUFFLE - ALLRECIPES



Grand Marnier® Souffle - Allrecipes image

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     French Recipes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 souffles

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

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, CarbohydrateContent 41.9 g, CholesterolContent 249.4 mg, FatContent 21 g, FiberContent 0.3 g, ProteinContent 8.1 g, SaturatedFatContent 12.1 g, SodiumContent 189.5 mg, SugarContent 35.9 g

GRAND MARNIER SOUFFLé - WILLIAMS SONOMA



Grand Marnier Soufflé - Williams Sonoma image

A soufflé, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Soufflés should be served directly from the oven, before they have any chance to deflate. The soufflé dish, a ceramic dish with tall, straight sides, is usually greased and then dusted with sugar (or, for savory soufflés, bread crumbs) to help the batter "climb" the sides of the dish. For some high-rising soufflés, a collar is fashioned out of parchment paper to give more support.

Provided by WILLIAMS-SONOMA.COM

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup milk
6 eggs, separated, at room temperature
2/3 cup sugar
3 Tbs. all-purpose flour
2 tsp. finely grated orange zest
Pinch of salt
1/4 cup Grand Marnier or other orange liqueur
1 tsp. vanilla extract
<br> <a href="http://www.williams-sonoma.com/recipe/creme-anglaise.html"><b><u>Cr&#232;me anglaise</u></b></a> for serving

Steps:

  • To make the pastry cream, in a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Remove from the heat.
  • In a bowl, whisk together the egg yolks, 1/3 cup of the sugar, the flour, orange zest and salt until pale and well blended. While whisking, slowly add the hot milk.
  • Pour the mixture back into the saucepan and place over medium-low heat. Cook, whisking constantly, until the mixture comes to a boil. Continue to cook, whisking constantly, for 1 minute. Remove from the heat and whisk in the liqueur and vanilla.
  • Pour the pastry cream into a large bowl and gently press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature or refrigerate until ready to bake.
  • Preheat an oven to 375&#176;F. Lightly butter a 6-cup souffl&#233; dish and dust with sugar.
  • Remove the plastic wrap from the pastry cream and whisk until smooth. In a deep, spotlessly clean bowl, using an electric mixer, beat the egg whites on medium-high speed until they are foamy and soft peaks form when the beaters are lifted. While beating, gradually add the remaining 1/3 cup sugar and continue to beat until stiff peaks form.
  • Scoop about one-fourth of the egg whites onto the pastry cream and, using a rubber spatula, fold in gently to lighten the mixture. Then fold in the remaining whites just until no white streaks remain. Scoop into the prepared dish. Run a thumb around the inside rim of the dish to keep the batter from sticking and help the souffl&#233; rise.
  • Bake until the souffl&#233; is puffed and the top is browned, but the souffl&#233; still jiggles slightly when the dish is gently shaken, about 30 minutes. Serve immediately with the cr&#232;me anglaise. Serves 6 to 8.

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