Souffle au Grand Marnier
Serves 6
2 Tbsp. butter
1 Tbsp. flour
½ cup milk, warm
5 egg yolks beat with 4 Tbsp. sugar
pinch salt
¼ cup Grand Marnier sprinkled on 8 lady fingers
6 egg whites
⅛ tsp. cream of tartar
2 Tbsp. sugar
Use a 1 ½ quart soufflé dish, buttered and sugared. Preheat oven to 375°. Add collar.
Make a roux of the 2 tbsp. butter and the 1 tbsp. flour. Off heat add the warm milk, then eggs & salt.
Beat 6 egg whites with ⅛ tsp. cream of tartar (if in mixer). Just before whites hold a stiff peak, add 2 tbsp. sugar slowly and continue to whip.
Fold the roux and the egg white mixture together carefully. Place ½ of the mixture in the 1 ½ qt. soufflé dish; add the lady fingers sprinkled with the grand Marnier and top with the remaining mixture. Smooth the top.
Place a cookie sheet in the bottom of the oven to partially defuse the heat and add the soufflé on the rock above it. Bake in a 375° oven for 18 minutes. When ready to serve, open top and sprinkle with grand Marnier and serve at once.
©Sally Bernstein, 2006