
Grand Marnier Soufflés

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When making a Grand Marnier soufflé or, for that matter, any soufflé, the purpose is to get as much flavor as possible into the base without making the base too thin. If the base is too thin, it won't support the egg whites and the soufflé may fall. These soufflés are based on a sabayon sauce, which is essentially a mixture of egg yolks, sugar, and flavorful liquid that is beaten over heat until it thickens, but isn't allowed to get hot enough to curdle. In this recipe, a little cornstarch is added to thicken the sabayon, but not nearly as much as would be included in a classic dessert soufflé made with a pastry cream base. These soufflés use as many ways as possible to emphasize the orange flavor. In addition to Grand Marnier, orange juice, orange zest, essential orange oil, and homemade candied orange peel macerated in additional Grand Marnier are used. The candied orange peel and the orange oil help reinforce the orange flavor, but are not essential. Because this soufflé mixture is fairly stiff you can make these soufflés without collars. Makes 6 individual souffles.
ingredients
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serves: 6
3 tablespoons butter (at room temperature, for dishes)
1/4 cup superfine sugar (for dishes)
Sabayon base
3 tablespoons candied orange peel (optional)
3 tablespoons Grand Marnier (plus 1 tablespoon if using candied orange peel)
1 tablespoon grated orange zest
1 orange juice
1 teaspoon essential orange oil (optional)
5 egg yolks
1 teaspoon cornstarch
2 tablespoons granulated sugar
Soufflés
8 egg whites
pinch of cream of tartar (unless using a copper bowl)
6 tablespoons superfine sugar
Servings Per Recipe: 6
Amount per Serving
Calories: 209
- Total Fat: 10 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.2 g
- Cholesterol: 169.1 mg
- Sodium: 139.8 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 0.4 g
- Sugars: 18.1 g
- Protein: 7.3 g
preparation

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