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Souffle Grand Marnier
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Gerard's Relais de Lyon, Seattle, Washington

  • Souffle:
  • 8 egg yolks
  • 8 egg whites
  • 8 tbsp (125 ml) powdered sugar
  • 2 oz (56 grm) Grand Marnier
  • 1/8 tsp (1 ml) lemon juice
  • Granulated sugar
  • Creme Anglaise:
  • 4 egg yolks
  • 1 cup (225 ml) sugar
  • 1 tbsp (15 ml) vanilla
  • 1 pint milk
  • 2 oz (56 grm) Grand Marnier
  • Creme Anglaise:
  • In a mixing bowl, combine yolks and sugar and whip until creamy white (about 4 minutes.)
  • Add Grand Marnier.
  • Place milk and vanilla in sauce pan and bring to a boil. Remove from heat. Whisk in egg mixture.
  • Cook on low heat, stirring constantly with a wooden spoon, until the sauce coats the spoon. If you scrape the spoon and the sauce doesn't drip over the mark, it's thick enough. Don't let it boil! This should take about 5 minutes. Strain and set aside.
  • Souffle:
  • Melt butter. With a pastry brush, coat the interior of souffle dishes, then coat with granulated sugar. This will help the souffle rise without sticking to the sides.
  • In a mixing bowl, combine yolks, powdered sugar, and Grand Marnier, and whisk until well blended.
  • In another mixing bowl, beat egg whites and lemon juice to a soft peak. Whisk half of this into the yolk mixture.
  • Gently fold in the other half with a rubber spatula.
  • Fill sugared dishes and bake at 350 degrees (175 C.) for 15 to 20 minutes.
  • When cooked, sprinkle with powdered sugar.
  • To Serve:
  • Make a hole in the top of the souffle with a spoon, and pour in the creme anglaise. Enjoy!
A spectacular dessert with rich flavors.

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