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OHFERCRISSAKE! HERE!
Grand Marnier Souffle
melted butter granulated sugar to coat the forms 2 oz. granulated sugar 1 1-2 tablespoons cornstarch 3-4 oz. bread flour 3-4 oz. softened butter 3-4 cup milk 3 egg yolks 4 egg whites at room temperature 1-4 teaspoon vanilla extract 1-4 cup Grand Marnier 1 1-2 cups vanilla sauce powdered sugar
1. Use the melted butter to thoroughly grease the inside of 4 3-inch soufflŽ ramekins. Fill one of the forms halfway with granulated sugar. Twist the form so that the sugar coats the entire inside, then pour the sugar into the next form. Repeat until all the forms are coated, adding more sugar as neccesary sic. Set the forms aside.
2. Combine about one-third of the second measurement of sugar with the cornstarch. Reserve.
3. Mix the flour and butter to form a paste. Heat the milk to the scalding point in a heavy saucepan. Add the butter and flour mixture to the milk and whisk to combine it with the milk. Quickly mix in one-third of the egg yolks. Bring to a boil over low heat, stirring constantly. Cook the mixture until is sic thickens, about 1 minute. Remove from the heat but continue to stir for 10 to 15 seconds to ensure a smooth cream.
4. Add the remaining egg yolks, vanilla, 1-2 sic cup of Grand Marnier and the sugar and cornstarch mixture. Cover the mixture and reserve. It will keep one day if refrigerated.
5. About 40 minutes before serving, whip the egg whites until they have quadrupled in volume and have a thick and foamy consistency. Gradually whip in the reserved two-thirds of the sugar, then whip a few seconds longer until the egg whites are stiff but not dry. Gradually fold the reserved custard mixture into the egg whites.
6. Immediately place the SoufflŽ batter in a pastry bag with a no. 8 plain tip. Pipe into the prepared SoufflŽ ramekins, making a smooth mound slightly above the rim of the ramekins. Be sure the batter does not actually stick to the rim itself.
7. Bake at once at 400ˇF for about 25 to 30 minutes or until done. The sides and top should be light brown.
8. Quietly remove the soufflŽs from the oven and sift powdered sugar lightly over the tops.
Place the ramekins on dessert plates lined with doilies. Serve immediately with a vanilla sauce.
Recipe For Tosh ReebFirst of all, this is not my recipe. Some things may be lost in translation. If I may make a recommendation, instead of using a pressure cooker, use a covered saucepan...
Yield: 4
