Blog Archive

Tuesday, October 23, 2012

Oops! The Recipe!

Oops!  The Recipe!
by Victoria Challancin

Thank you to those of you, and there were many, who emailed me asking for the recipe for the soufflés that I posted about on Monday.  You might think I was testing you to see if you were paying attention, but of course, I just forgot!  Click here for the short article about the history and science of the soufflé.

Recipe:  Hot Grand Marnier Soufflé
(Recipe from Cooking Light Magazine)

Cooking spray
3/4 cup granulated sugar, divided
4 large eggs
3 tablespoons Grand Marnier liqueur
3/4 teaspoon vanilla extract
6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Confectioners' sugar for dusting

Preheat oven to 400 degrees F; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale.  Gradually add 1/4 cup granulated sugar; beat 2 minutes.  Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at hight speed 1 minute or until foamy using clean, dry beaters.  Add the cream of tartar and salt; beat mixture until soft peaks form.  Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.  Gently stir one-fourth of egg white mixture into the liqueur mixture.  Gently fold in the remaining egg white mixture*; divide evenly among the prepared ramekins.  Place soufflé dishes on baking sheet in oven; bake at 400 degrees for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim).  Quickly dust soufflés with powdered sugar.  Serve immediately.

*Note:  Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion form the bottom of the bowl to the top.  This prevents the egg whites from deflating.


Parting Shot:
The large, larger than life size, door knocker on the colonial house of a friend, brought from Seville, Spain

©Victoria Challancin.  All Rights Reserved.


Hotly Spiced said...

Those a perfect looking souffles, Victoria. I've never had a grande marnier souffle before. And that's a pretty impressive door knocker! xx

Eha said...

Thanks for the recipe: methinks Angus, Roscoe and Molly may have deleted it before whilst you were not looking :) ! Love the quirkyness of that knocker also!!

Not Quite Nigella said...

Hehe you are too funny! :P The knocker made me smile :D said...

The first time I had a Grand Marnier souffle was at a Hilton Intercontinental in Chicago going back about 30 years ago and then I went back the next day and had two. These look perfect and I will kep this recipe for New Years Eve! Gracias!

My Kitchen Stories. said...

Oh Ive done that . The souffles look amazing. I would love that door knocker