Grand Marnier Soufflé
Remember when the very idea of a soufflé seemed difficult? This wonderful orange-scented soufflé is simplicity itself. Have the oven heated and the molds prepared ahead of time. Slip into the kitchen and prepare the batter, then set the soufflés to baking. Within 20 minutes you’ll have hot soufflés for dessert.
- Eggs - 3 large , separated
- Grand Marnier - 1 ounce
- Zest of 1 orange
- Sugar - 3-1/3 ounces
- Confectioner’s sugar for dusting
Preheat the oven to 450 F. Butter and sugar two soufflé molds or ramekins, each approximately 4 inches in diameter. Place the molds on a baking sheet.
Combine the egg yolks, Grand Marnier, zest, and half the sugar in a mixing bowl. In another bowl, beat the egg whites to soft peaks. Add the remaining sugar, then continue beating to firm peaks — firm, but not grainy. Fold a large spoonful of beaten egg white into the yolk mixture to lighten it, then gently fold the yolk mixture into the whites. Fill the soufflé molds with the batter. Level the tops and carefully wipe off the rims. Bake 15 to 18 minutes, until puffed.
To serve: Remove from the oven and place the soufflés on serving plates. Sprinkle with confectioner’s sugar and serve immediately.