GRAND MARNIER SOUFFLé - WILLIAMS SONOMA
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
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°F. Lightly butter a 6-cup soufflé 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 soufflé rise.
- Bake until the soufflé is puffed and the top is browned, but the soufflé still jiggles slightly when the dish is gently shaken, about 30 minutes. Serve immediately with the crème anglaise. Serves 6 to 8.
HOW TO MAKE THE BEST MIMOSA - INSPIRED TASTE
Mimosas are perfect for brunch, birthdays, holidays, and weddings. For the best mimosa, use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain, or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
Provided by Adam and Joanne Gallagher
Total Time 5 minutes
Prep Time 5 minutes
Yield Make 8 Servings
Number Of Ingredients 3
Steps:
- Fill eight champagne flutes half full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.
Nutrition Facts : Calories 156, ProteinContent 1 g, CarbohydrateContent 15 g, FiberContent 0 g, SugarContent 9 g, FatContent 0 g, SaturatedFatContent 0 g, CholesterolContent 0 g
More about "grand marnier champagne recipes"
HOW TO MAKE THE BEST MIMOSA - INSPIRED TASTE
Mimosas are perfect for brunch, birthdays, holidays, and weddings. For the best mimosa, use a dry sparkling wine, not sweet. We usually will spend $12 to $15 on the sparkling wine we add to our mimosas. Your best bet is to look for “Cava,” which comes from Spain, or an American sparkling wine that’s around $15. A dry Prosecco is a great option, too.
From inspiredtaste.net
Reviews 4.9
Total Time 5 minutes
Cuisine French
Calories 156 per serving
From inspiredtaste.net
Reviews 4.9
Total Time 5 minutes
Cuisine French
Calories 156 per serving
- Fill eight champagne flutes half full with chilled sparkling wine. Top with orange juice. If you are using it, add 1 tablespoon of Grand Marnier to each glass.
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CHAMPAGNE COCKTAIL RECIPE | GEOFFREY ZAKARIAN | FOOD NETW…
From foodnetwork.com
Reviews 5
Total Time 5 minutes
Category beverage
Reviews 5
Total Time 5 minutes
Category beverage
- Add a sugar cube to a chilled coupe glass. Shake the bitters onto the sugar cube. Rub the rim of the glass with the lemon peel and drop the peel into the glass. Drizzle the orange liqueur into the glass, then top off with the Champagne. Serve immediately.
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GRAND MARNIER - WIKIPEDIA
Grand Marnier (French pronunciation: [ɡʁɑ̃ maʁnje]) is a French brand of liqueurs.The brand's best-known product is Grand Marnier Cordon Rouge, an orange-flavored liqueur created in 1880 by Alexandre Marnier-Lapostolle.It is made from a blend of Cognac brandy, distilled essence of bitter orange, and sugar.Grand Marnier …
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Sep 17, 2020 · Brandy-based liqueurs like Grand Marnier are the exception and nice when served on the rocks or topped with light soda. Beyond that, they're generally reserved for cocktails and shooters. Orange liqueurs are found in a variety of cocktail recipes…
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Jul 10, 2017 · 9. Grand Hennessy Champagne Mixed Holiday-Martini. In a shaker, shake mix 1 oz of Hennessy Cognac VS, ¾ oz of lemon juice, with ½ oz of Grand Mariner, sugar syrup and fresh strawberry juice, each, along with a cup of ice cubes. Strain into martini glasses, and serve with a lemon wedge and a splash of champagne.
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GRAND FLORIDIAN CAFE 2022 BREAKFAST/LUNCH MENU AND PRI…
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COSMOPOLITAN RECIPE | ALLRECIPES
Very good - but definitely use the Rose's Lime instead of Lime Juice. It's sweeter. I can't afford cointreau either, so I just used triple sec. Maybe with cointreau, the real lime juice is ok. Grand Marnier would probably be great also - if you can afford …
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A liqueur (US: / l ɪ k ɜːr /; UK: / l ɪ k j ʊər /; French: ) is an alcoholic drink composed of spirits (often rectified spirit) and additional flavorings such as sugar, fruits, herbs, and spices.Often served with or after dessert, they are typically heavily …
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