Souffle au Grand Marnier (soo-flay oh gron mahr-nee-yay) is a classic French dessert. It is very rich but makes a fabulous finish to an elegant dinner party.
1 tablespoon butter
4 oz. castor sugar
5 egg yolks
2 fl. oz. Grand Marnier liqueur
1 tablespoon finely grated orange rind
7 egg whites
1 tablespoon icing sugar, sifted
Preheat the oven to fairly hot
400°F (Gas MARK 6, 200°C). Grease a
2|-pint souffle dish with the butter. Sprinkle
2 tablespoons of the castor sugar over the bottom and sides of the dish, tipping and rotating to coat and knocking out any excess. Set aside.
In a large heatproof bowl, whisk the egg yolks with a wire whisk or rotary beater until they are well blended. Add the remaining castor sugar and continue beating until the mixture is thick and pale yellow in colour.
Place the bowl over a saucepan half-filled with simmering water and place the pan over low heat. Cook, stirring gently with a wooden spoon, for 5 minutes. Stir in the liqueur and orange rind, and remove the pan from the heat and the bowl from the pan.
Transfer the mixture to a large mixing bowl and place the mixing bowl over another bowl half-filled with ice cubes. Stir the mixture until it is completely cold. Remove the mixing bowl from the bowl and set aside.
In another large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a large metal spoon, carefully fold the beaten egg whites into the sauce.
Pour the mixture into the prepared . sugar and serve immediately.