Grand Marnier Souffle

Grand Marnier Souffle

6 Preparation Time :

Categories : Creole Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

** NONE **

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners'

Whipped cream

1.butter

1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350'F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

45 to 55 minutes.

10. Dust with confectioners' sugar and serve at once with whipped cream. - - - - - - - - - - - - - - - - - -