Presenting this gorgeous Grand Marnier soufflé to yourValentine at the end of a romantic dinner would certainly impress, but imagineactually making this while they watch.What a golden opportunity to show offyour cooking skills, and a flair for the dramatic; not to mention the countlessinnuendos and double entendressuch a scene would afford. Afraid it won’t turn out, and you’ll completely embarrassyourself? Too bad! No guts, no glory, and by “glory” we mean…glory.
The goodnews is, contrary to popular belief, and many cartoons, soufflés are actuallyvery easy to make. I hope after a few viewings of this video, and maybe apractice run or two, you’ll realize just how simple this really is. Of course, to make things a little exciting you canover-fill these like I did, which can cause some wild and unpredictably shapedsoufflé tops.
I think they still look super cool, but if you stop filling a1/4-inch from the top, they generally will rise a little straighter. Havingsaid that, anyone who’d complain about the shape of a soufflé top has someserious issues, and should probably be asked to leave immediately. By the way, I do have a Crème Anglaise video recipe in theworks, but for now you’ll have to rely on the simple written recipe below. As Imention in the clip, this is an extremely impressive dessert “as is,” but whenyou pierce the top of that hot, steaming soufflé, and pour in the silky, sexysauce…well, you saw the video. Let’s just say it’s a very nice touch.
Speaking of nice touches, if you’re still looking for thatextra special Valentine’s Day dessert for your extra special Valentine, I hopeyou’ll put aside your fears and give this a go. You really should get lots ofcompliments. Enjoy!
Ingredients for 2 Grand Marnier Soufflés:
2 (8-oz) heat-proof ramekins, brushed inside with meltedbutter and coated with sugar.Note: Mine were closer to 7-oz, which is why I overfilledthem as you saw. This amount of batter should fill two 8-oz ramekins. Amounts may vary depending on volume of your eggs/meringue, so don’t besurprised if you have a little more or less.2 large eggs, separated1 tablespoon plus 2 teaspoons melted butter1 tablespoon plus 2 teaspoons all-purpose flour1/4 cup cold milk1 teaspoon freshly grated orange zest1 tablespoon Grand Marnier1/8 teaspoon vanilla extract1/4 cup white sugarpowdered sugar to garnish finished souffles
Crème Anglaise Sauce:(Makes about 1 cup)1 cup heavy cream1/3 cup white sugar2 large egg yolks1 tbsp Grand Marnier1/4 tsp vanilla extractWhisk everything together in a small, but heavy saucepan.Place over med-low heat, and cook, stirring constantly with a rubber spatulabeing scraped across bottom, until the mixture is hot, and thickens slightly.The mixture should not come to a simmer (but close). The temp should be around180 degrees F. when it’s done. Remove from heat, strain to remove anyover-cooked particles of egg, and let cool. If you want, you can add some fresh orange zest to the sauceas it cools. Serve ice cold with hot soufflé.Pin It Now!
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