Grand Marnier Soufflé serve 4
What’s wonderful about the soufflé is that because the basic recipe can be adapted to include any flavour you like, sweet or savoury, you can really make the dish your own. I’ve chosen it as the dessert for my Bastille Day feast this year and because July is in Winter here in the southern hemisphere, I’m flavouring it with oranges, both the real stuff and a splash of Grand Marnier for good measure.
Soufflé had a reputation for intimidating the most avid cooks, due to the fact that you never know whether it’s going to be an epic success or failure until the moment you take it out the oven and gingerly place in onto the serving plate. But as they say you’ve got to risk it to get the biscuit (or the soufflé in this case), so role up your sleeves, take careful note of the instructions and you’ll be set for sweet success.
For the Crème Pâtissière:
- 3 egg yolk
- 25g plain flour
- 65g caster sugar
- 250ml full fat milk
- 2 orange zest
- 1 vanilla pod, seeded
- 5cl Grand Marnier
- Bring the milk, orange zest and vanilla skin to the boil.
- Meanwhile whisk the yolk, sugar and vanilla seed together.
- Add the flour to the mix and whisk until combined.
- Pour the hot milk over the eggs and mix well so that all the ingredients are combined.
- Pour the mix back in the sauce pan and cook on medium heat while whisking until it start to thicken, then cook for a further 5 minutes while whisking.
- Pour the crème pâtissière in a clean bowl add the Grand Marnier and whisk until combined. Cover with cling film, make sure the film is in direct contact with the crème to prevent the formation of a skin, then put in the fridge to cool down.
For the moulds:
- Brush the moulds with soft unsalted butter, making sure to cover the entire surface. Place them in the fridge to set the butter.
- Once the first layer has set repeat the process once more, then dust the moulds with caster sugar.
For the soufflé:
- 4 egg whites
- 55g caster sugar
- Preheat the oven a 240 degrees Celsius.
- Whisk the egg whites to soft peak in an electric blender, a good way to know if they’re ready is to tip the bowl upside down if it doesn’t fall off, it’s ready!
- Slowly add the sugar while whisking on medium speed and whisk for a couple of minutes or until the sugar is combined.
- Mix ¼ of the egg white with the crème pâtissière and whisk to loosen the mix.
- Add the rest of the egg whites and gently fold everything together.
- Gently spoon the soufflé mix in each mold, gently tap the mold on the bench to avoid leaving any air bubble and smooth the top of the soufflé with a palette knife.
- Bake the soufflé for 8-10 minutes at 240 degrees.
- Dust the top of the soufflé with icing sugar and serve straight away!