Grand Marnier Souffle

Ingredients

• 4 large eggs, separated 4 large eggs, separated
• 1/2 cup (100g) granulated sugar, divided 1/2 cup (100g) granulated sugar, divided
• 1/4 cup (60ml) Grand Marnier liqueur 1/4 cup (60ml) Grand Marnier liqueur
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1 tablespoon (15g) unsalted butter, melted 1 tablespoon (15g) unsalted butter, melted
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 1/4 teaspoon cream of tartar 1/4 teaspoon cream of tartar
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 32g, 28g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Butter a 1.5-quart souffle dish and dust it with granulated sugar, tapping out any excess.
2. 2.
   In a large mixing bowl, whisk together the egg yolks and half of the granulated sugar until pale and creamy.
3. 3.
   Add the Grand Marnier, milk, melted butter, and flour to the egg yolk mixture. Whisk until well combined and smooth.
4. 4.
   In a separate clean bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form.
5. 5.
   Gradually add the remaining granulated sugar to the egg whites, beating until stiff peaks form.
6. 6.
   Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain.
7. 7.
   Pour the mixture into the prepared souffle dish, filling it about three-quarters full.
8. 8.
   Bake for 25-30 minutes or until the souffle has risen and is golden brown on top.
9. 9.
   Dust the souffle with powdered sugar and serve immediately to enjoy its fluffy texture.

Treat your ingredients with care...

• Grand Marnier — If you prefer a non-alcoholic version, you can substitute the Grand Marnier with freshly squeezed orange juice for a citrusy flavor.
• Cream of tartar — Cream of tartar helps stabilize the egg whites and create a fluffy texture. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar.

Tips & Tricks

• Make sure to beat the egg whites until stiff peaks form to achieve the desired light and airy texture.
• Avoid opening the oven door while the souffle is baking to prevent it from deflating.
• Serve the souffle immediately after it comes out of the oven, as it will start to deflate quickly.

Serving advice

Serve the Grand Marnier Souffle as a delightful dessert after a French-inspired meal. Dust it with powdered sugar and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Presentation advice

Present the Grand Marnier Souffle in its souffle dish, allowing the golden-brown crust to be visible. The contrast between the crust and the fluffy interior will make it visually appealing. Serve it at the table and gently break the crust to reveal the airy texture inside, creating a sense of anticipation for your guests.