Souffle au Grand Marnier
ORANGE LIQUEUR SOUFFLE
I have very fond memories of my father preparing this dish and following the recipe of Julia Child. I can't think of a better recipe that combines booze with dessert, Chabernet style.
To serve four:
2 tablespoons soft butter
3 tablespoons sugar
5 egg yolks
1/3 cup sugar
1/4 cup Grand Marnier
1 tablespoon freshly grated orange peel
7 egg whites
1/4 teaspoon cream of tartar
Confectioner's (powdered) sugar
Preheat the oven to 425 degrees Grease the bottom and sides of a 1 1/2-quart souffle dish with 2 tablespoons of soft butter. Sprinkle in 3 tablespoons of sugar, tipping and shaking the dish to spread the sugar evenly. Then turn the dish over and knock out the excess sugar. Set aside.
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