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Friday, September 16, 2016

Grand Marnier Souffle

Jeff Gordinier  
  Time 45 minutes 
 Yield 4 servings 

Featured in: Adam Gopnik On The Days Of Great French Dining.

For the soufflé base
45 grams (1/3 cup) all-purpose flour
60 grams (1/4 cup plus 1 teaspoon) sugar
1 cup milk
30 grams (2 tablespoons) butter
5 large egg yolks
3 tablespoons Grand Marnier liqueur
1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied
 ginger, optional

For the finishing
 Butter, for greasing dishes
 Sugar, for sprinkling
5 large egg whites
20 grams (1 1/2 tablespoons) sugar

For the soufflé base
1. For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.
2. For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.
3. Divide the mixture among the prepared dishes, filling to about 1/4 inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.
4. Place the dishes in a small baking pan, and add enough hot water to the pan to come about 1/4 inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

After step 1, you can cover and refrigerate for up to 24 hours, then bring to room temperature before continuing.

Adapted from Adam Gopnik

Nutritional analysis per serving (4 servings)
370 calories; 15 grams fat; 7 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 31 grams sugars; 11 grams protein; 252 milligrams cholesterol; 107 milligrams sodium


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