Do anyone know the recipe for grand marnier souffle?!
Answers:
Grand Marnier Soufflés
3 tbsp sugar 45 mL
5 egg yolks 5
1/3 cup sugar 75 mL
1/4 cup Grand Marnier 50 mL
1 tbsp freshly grated orange peel 15 mL
7 egg whites 7
1/4 tsp cream of tartar 1 mL
Icing sugar for sprinkling
Preheat oven to 425° F (220° C)!. Grease a 1 1/2 qt (1!.5 L) soufflé dish!. Sprinkle 3 tbsp (45 mL) sugar on bottom and sides of dish!. In top of double boiler beat egg yolks until well blended!. Slowly add remaining sugar and continue beating until the yolks become very thick and pale yellow!. Set the pan over simmering water and heat the egg yolks, stirring constantly until mixture thickens!. Stir in Grand Marnier and orange peel and transfer to a large bowl!. Set the bowl into a pan of ice cold water and stir the mixture until cool!. Remove from the ice water and set aside!.
In large mixing bowl, beat egg whites and cream of tartar until stiff peaks form!. Gently fold beaten egg whites into egg yolk mixture!. Spoon soufflé into dish, filling it to within 2 inches (5 cm) of the top!. Smooth the top of the soufflé with a spatula!.
For a decorative effect, cut a trench about 1 inch (2!.5 cm) deep 1 inch (2!.5 cm) from the edge all around the top!. Bake on the middle shelf of the oven for 2 minutes, then reduce the heat to 400 F (200 C)!. Continue baking for another 20 to 30 minutes or until the soufflé has risen 2 inches (5 cm) above the top of the mold and the top is lightly browned!. Sprinkle with icing sugar and serve at once!.Www@FoodAQ@Com
3 tbsp sugar 45 mL
5 egg yolks 5
1/3 cup sugar 75 mL
1/4 cup Grand Marnier 50 mL
1 tbsp freshly grated orange peel 15 mL
7 egg whites 7
1/4 tsp cream of tartar 1 mL
Icing sugar for sprinkling
Preheat oven to 425° F (220° C)!. Grease a 1 1/2 qt (1!.5 L) soufflé dish!. Sprinkle 3 tbsp (45 mL) sugar on bottom and sides of dish!. In top of double boiler beat egg yolks until well blended!. Slowly add remaining sugar and continue beating until the yolks become very thick and pale yellow!. Set the pan over simmering water and heat the egg yolks, stirring constantly until mixture thickens!. Stir in Grand Marnier and orange peel and transfer to a large bowl!. Set the bowl into a pan of ice cold water and stir the mixture until cool!. Remove from the ice water and set aside!.
In large mixing bowl, beat egg whites and cream of tartar until stiff peaks form!. Gently fold beaten egg whites into egg yolk mixture!. Spoon soufflé into dish, filling it to within 2 inches (5 cm) of the top!. Smooth the top of the soufflé with a spatula!.
For a decorative effect, cut a trench about 1 inch (2!.5 cm) deep 1 inch (2!.5 cm) from the edge all around the top!. Bake on the middle shelf of the oven for 2 minutes, then reduce the heat to 400 F (200 C)!. Continue baking for another 20 to 30 minutes or until the soufflé has risen 2 inches (5 cm) above the top of the mold and the top is lightly browned!. Sprinkle with icing sugar and serve at once!.Www@FoodAQ@Com
2 1/2 cups heavy cream
1 cup sugar
3 tablespoons water
8 egg yolks
1 1/2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
2 teaspoons rasped orange zest, see Cook's Note*
2 tablespoons butter
Special equipment: 8 (4-ounce) ramekins, parchment paper or aluminum foil, a rasp, a heavy-duty electric mixer fitted with a whisk attachment
Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish!. Secure each collar with a small amount of butter!. Place ramekins in the fridge to cool!.
In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks!. Set aside in the refrigerator!.
In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**)!. (Do not overcook the sugar!.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed!. Slowly add a little of the hot sugar syrup!. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***)!. Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool!. Remove the bowl from the mixer!. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****)!. Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder!.
Spoon into the ramekins and fill about 1/2-inch above the ramekin!. Freeze until set, about 2 hours!. Remove the collars and serve!.
Cook's Note: *If you don't have a rasp (carpenter's plane), you can finely mince the orange zest!. **The soft ball stage is achieved when a drop of the cooked sugar mixture is dropped into cold water and forms a soft ball, but flattens on its own when it's removed!. ***Try not to hit the whisk or sides of the bowl with the hot syrup; the syrup can cling to the whisk/bowl and cool, preventing it from fully incorporating into the egg mixture!. Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl!. ****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking!. Alcohol can also be omitted, if preferred!.
Enjoyy!!Www@FoodAQ@Com
1 cup sugar
3 tablespoons water
8 egg yolks
1 1/2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
2 teaspoons rasped orange zest, see Cook's Note*
2 tablespoons butter
Special equipment: 8 (4-ounce) ramekins, parchment paper or aluminum foil, a rasp, a heavy-duty electric mixer fitted with a whisk attachment
Wrap a parchment paper or aluminum foil collar around the outside of the individual ramekins; the collar should be about 1 inch above the top of the dish!. Secure each collar with a small amount of butter!. Place ramekins in the fridge to cool!.
In an electric mixer fitted with a whisk attachment, whip the heavy cream until it forms soft peaks!. Set aside in the refrigerator!.
In a large, heavy saucepan, cook the sugar and water over medium-high heat until it reaches the soft ball stage at 235 to 240 degrees F, about 3 minutes (see Cook's Note**)!. (Do not overcook the sugar!.) Meanwhile, place the yolks into the bowl of an electric mixer and turn to high speed!. Slowly add a little of the hot sugar syrup!. Decrease speed to medium and add the remaining syrup in a slow, steady stream (see Cook's Note***)!. Continue to whip for about 5 to 8 minutes, until the mixture is thick and cool!. Remove the bowl from the mixer!. Whisk in the orange-flavored liqueur and orange zest (see Cook's Note****)!. Mix in 1/4 of the whipped cream until well incorporated, then fold in the remainder!.
Spoon into the ramekins and fill about 1/2-inch above the ramekin!. Freeze until set, about 2 hours!. Remove the collars and serve!.
Cook's Note: *If you don't have a rasp (carpenter's plane), you can finely mince the orange zest!. **The soft ball stage is achieved when a drop of the cooked sugar mixture is dropped into cold water and forms a soft ball, but flattens on its own when it's removed!. ***Try not to hit the whisk or sides of the bowl with the hot syrup; the syrup can cling to the whisk/bowl and cool, preventing it from fully incorporating into the egg mixture!. Pouring the hot syrup towards the side of the mixing bowl will help prevent any hot liquid from being splattered out of the bowl!. ****Different flavored oils, extracts, zests, and liqueurs can be used to suit your liking!. Alcohol can also be omitted, if preferred!.
Enjoyy!!Www@FoodAQ@Com
Ingredients
1 tablespoon butter, melted
1 tablespoon brown sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup sugar
6 egg yolk
1 pinch salt
1/4 cup all-purpose flour
1/4 cup Grand Marnier (or liqueur of your choosing)
2 tablespoons freshly grated orange zest (if using Grand Marnier)
4 egg white
icing sugar
Directions
1)Brush a 5-cup souffle dish with melted butter; dust with brown sugar!.
2)Refrigerate until ready to use!.
3)In a medium saucepan, bring ? cup of the milk and the vanilla to the boil over medium heat!.
4)Remove and set aside!.
5)In a small bowl, blend the cornstarch and the remaining ? cup milk until smooth!.
6)Add ? cup of the sugar, 2 of the yolks and salt!.
7)Stir until smooth!.
8)Gradually whisk this mixture into the warm milk!.
9)Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes!.
10)Remove from heat and let cool, about 10 minutes!.
11)Beat in remaining 4 yolks, one at a time!.
12)Sift flour over mixture in two batches, mixing well!.
13)Cook over medium-low heat, stirring constantly, until smooth!.
14)Remove from heat!.
15)Stir in liqueur and zest!.
16)Scrape custard into a bowl and set aside to cool!.
17)Preheat oven to 400 degrees F!.
18)In a large bowl, beat whites until soft peaks form!.
19)Slowly add remaining ? cup sugar and beat until firm peaks form!.
20)Fold whites into cooled custard!.
21)Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top!.
22)Dust top with icing sugar and serve immediately (a soufflé waits for no one!)!.Www@FoodAQ@Com
1 tablespoon butter, melted
1 tablespoon brown sugar
1 cup milk
1 teaspoon vanilla extract
1/4 cup cornstarch
1/2 cup sugar
6 egg yolk
1 pinch salt
1/4 cup all-purpose flour
1/4 cup Grand Marnier (or liqueur of your choosing)
2 tablespoons freshly grated orange zest (if using Grand Marnier)
4 egg white
icing sugar
Directions
1)Brush a 5-cup souffle dish with melted butter; dust with brown sugar!.
2)Refrigerate until ready to use!.
3)In a medium saucepan, bring ? cup of the milk and the vanilla to the boil over medium heat!.
4)Remove and set aside!.
5)In a small bowl, blend the cornstarch and the remaining ? cup milk until smooth!.
6)Add ? cup of the sugar, 2 of the yolks and salt!.
7)Stir until smooth!.
8)Gradually whisk this mixture into the warm milk!.
9)Cook over medium-low heat, whisking constantly, until thick, 3-4 minutes!.
10)Remove from heat and let cool, about 10 minutes!.
11)Beat in remaining 4 yolks, one at a time!.
12)Sift flour over mixture in two batches, mixing well!.
13)Cook over medium-low heat, stirring constantly, until smooth!.
14)Remove from heat!.
15)Stir in liqueur and zest!.
16)Scrape custard into a bowl and set aside to cool!.
17)Preheat oven to 400 degrees F!.
18)In a large bowl, beat whites until soft peaks form!.
19)Slowly add remaining ? cup sugar and beat until firm peaks form!.
20)Fold whites into cooled custard!.
21)Transfer to soufflé dish and bake for 20 minutes, until puffed and browned on top!.
22)Dust top with icing sugar and serve immediately (a soufflé waits for no one!)!.Www@FoodAQ@Com