GRAND MARNIER SODA RECIPES

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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.

HOW TO MAKE THE BEST MIMOSA - INSPIRED TASTE



How to Make the Best Mimosa - Inspired Taste image

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

1 (750 ml) bottle chilled dry sparkling wine
3 cups (750 ml) chilled orange juice (freshly squeezed is best)
1/2 cup (120 ml) Grand Marnier, optional

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 soda 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
  • 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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