- SOUFFLE GRAND MARNIER
8 lightly beaten egg yolks
2/3 cup granulated sugar
1/2 cup Grand Marnier
10 egg whites
1/4 teaspoon cream of tartar
Butter and thoroughly dust with powdered sugar the bottom and sides
8-inch souffle dish. Preheat oven to
400 degrees F. In a
double boiler over boiling water, beat the egg yolks and sugar.
Continue to beat until the mixture forms a broad ribbon as it runs
from a lifted spoon. Add the Grand Marnier. To stop the cooking
when it reaches the correct stage, transfer the mixture to a bowl
and beat it over ice until cool.
Beat the egg whites until foamy; add the cream of tartar. Continue
to beat until egg whites are stiff but not dry. Gently fold the
egg yolk mixture into the egg white mixture until well blended.
12 to
minutes, or until firm. Serve at once.
Makes an 8-inch souffle
Notes:
Souffles have a notoriously short life span; you can count on them
holding up for only 10 minutes in a holding oven. Here are a few
hints to help your souffle have sufficient "puff":
1. Beware of drafts. Don't waste a second between the beating of
the whites and putting the souffle dish in the preheated oven.
2. Serve immediately after baking.
3. If the souffle requires a white sauce (mixture of butter, flour,
and milk), heat the white sauce just to a boil and remove from heat
for 30 seconds before adding the eggs and other ingredients.
4. Make sure all ingredients are at 70 degrees F (room temperature).
5. Beat the egg whites until stiff but not dry.
6. Use a straight-sided souffle dish.
7. Grease bottom and sides well with butter and then dust thoroughly
with powdered sugar. If you fail to grease the sides, the lovely
brown crust will not rise as high and, worse, will have to be
scraped off the dish.
8. Make sure the oven is the right temperature. A souffle needs
quick bottom heat. If you have an old electric oven, you might
consider removing the top heating element. Otherwise, the top will
brown too quickly and keep it from rising as high as it should.
9. To make a "high hat" souffle, you may use a rubber spatula or a large spoon to run a groove that is about 1 1/2 inches deep about 1 1/4 inches from the edge of the dish.
10. Be sure to use the indicated size of baking dish, as the dish
size affects the lightness and volume of the finished souffle.
