Grand Marnier Souffle

"New from the Kitchen"
Recipe of the Month - October 2014

Desserts: Grand Marnier Souffle

A little more complicated than most of the recipes I typlically send out, but what a dazzler!

For that time when you want to impress the boss, your foodie friends or that very special someone, this is worth the effort.

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/3 cup sugar
4 large egg yolks
5 large egg whites at room temperature
½ teaspoon cream of tartar
1/8 teaspoon salt
grated zest of 1 large orange
3 tablespoons Grand Marnier

Prepare a 9 inch or 2 quart souffle mold by rubbing the entire inside with softened butter. Pour a liberal amount of sugar into the mold and turn to coat the inside, the pour off excess sugar.
You can also use the same technique using individual ramekins.
Preheat the oven to 375 degrees with the rack in the bottom third of the oven.

Melt the butter in a medium sauce pan and whisk in the flour until smooth and cook about 1 minute. Remove from the heat and stir in the cream and sugar then add the grated orange zest bringing to a boil, whisking constantly and remove from the heat. Whisk into a large bowl until well blended. Gradually whisk in the egg yolks then stir in the Grand Marnier.

In a separate bowl on medium speed, beat the egg whites until foamy and then add the cream of tartar and salt until soft peaks form. Increase the speed to high and beat until peaks are stiff but not dry.

Use a large spatula and gently stir one quarter of the egg whites into the egg yolk mixture then fold in the remaining whites. Turn the mixture into the prepared mold and smooth the top. Bake about 25-30 minutes until well risen and the top is golden brown.

Serve at once using any custard or sabayon.