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
1. Brush the soufflé dishes or ramekins with butter. Coat the dishes with superfine sugar by putting the sugar in one of the dishes and rotating it over the next dish.
2. Zest the orange before you juice it.
3. Squeeze the orange over a strainer set in a saucepan, preferably one with sloping sides.
4. Cut the optional candied orange peel into 1/4-inch dice. In a bowl, macerate the orange peel in the 1 tablespoon Grand Marnier.
5. Combine the orange zest, orange juice, orange oil, the 3 tablespoons Grand Marnier, egg yolks, cornstarch, and granulated sugar in a saucepan. Whisk the mixture together off the heat, until well mixed.
6. Whisk over medium heat until the mixture thickens; don't let it boil.
7. Whisk the mixture for 2 minutes off the heat to cool it and stir in the candied orange peel with the soaking liquid.
8. Beat the egg whites (and cream of tartar if using) to medium peaks, add the sugar and beat to stiff peaks. Transfer the whites to a bowl as shown here or fold in the bowl you used for beating the whites. Pour the sabayon mixture over the beaten whites.
9. Fold until well combined.
10. Use a rubber spatula to fill the soufflé dishes or ramekins. Smooth over the tops of the soufflés to even them off and make sure they're full.
11. Run your thumb around the edge of the dishes to make a small moat. Bake until the soufflés are just a tiny bit runny inside and the mixture has risen about 1 1/2 inches over the rims of the dishes.
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