Shoot cupids arrow straight to their heart with this delightful Grand Mariner soufflé with a Grand Marnier creme anglaise sauce!
Soufflé is considered a very sophisticated dish, yet soufflé recipes are actually quite easy and simple to prepare. It's eggs and patience.......DONE! Soufflé recipes can be sweet or savory, but the principles of making them are the same. I have made dark chocolate souffle, Blue cheese souffle, Gruyere souffle, broccoli souffle and countless others. Eva Kenly said, "It's eggs, you can eat a souffle for breakfast"! And, I have many times, with a smile on my face...like I'm cheating, but I'm not, it's eggs!
I love, love, love souffle of any kind!! I love it so much, I made this one twice in two days!! Okay, that's a lie...............what really happened is when it came to show time with the camera, my memory card was in the laptop! YIKES!!! I was snapping beautiful pictures of my perfectly risen souffles and no memory card in the camera! Souffle isn't something you can repeat, without making it all over again! So, much to my delight, I made it again, and yes, I ate it for breakfast the next day, then again for lunch...........love it!
Grand Marnier Souffle
adapted from Eva Kenly
Butter an 8 cup or 8 individual porcelain souffle dishes and sprinkle with sugar thoroughly. This is how the souffle crawls up the sides, by clinging to the sugar. If desired make a collar of parchment paper, butter and sugar that, and tie around the souffle dish with cooks string.
(The collar is for presentation only, It gives the souffle more height above the dish, when you serve....but only for seconds, it does fall fast. The collar is not necessary, in fact I have made a souffle in a oval baking dish before)
4 T unsalted butter
3 T all purpose flour
1 c. half and half, hot
4 T orange marmalade
4 egg yolks, beaten
1/4 c. Grand Marnier
6 egg whites
1 T sugar
1/8 tsp. cream of tartar
Preheat oven to 375F.
Melt the butter, stir in flour, and cook for 2 minutes.
Remove from heat and whisk in the hot half and half. Return to heat and cook until thick.
Remove from heat and stir in the orange marmalade, beaten egg yolks and Grand Marnier.
Beat the egg whites until foamy, add the cream of tartar and slowly add 1 tablespoon of sugar. Beat until stiff, but not dry. (If they are beaten till dry they will be difficult to fold into the warm mixture, the whites will break down easily)
Scoop 1/4 of the egg whites into the warm base to lighten. Then add remaining egg whites by gently folding them in. This is the key to a good souffle, ribboning the warm base with the egg whites.
Pour into the prepared dish, smooth the top with a knife or leave it for a wavy effect. I did both You notice in the pictures the difference. Plus, some of these pictures are the first time I made and some are from the second time. Bake 20-25 for individual, 30-40 for large, or until the souffle is puffy and golden brown. DO NOT OPEN THE OVEN!
This is right after taking them out of the oven. My camera, plates and sauce was ready, but they go south quickly!! Heads up!
Grand Marnier Creme Anglaise Sauce
1/2 c heavy cream
1/2 c. whole milk
4 egg yolks
1/2 c. granulated sugar
3 T Grand Marnier
Whip the egg yolks with the sugar. Heat the cream and milk together to a low boil. Whisk the cream into the egg yolk mixture, add the Grand Marnier and cook until the sauce coats the back of a spoon. That's it! You're DONE!
More ideas for dessert on Valentine's Day!
|White Chocolate Courre le Creme with Raspberry Coulee
|The peppermint chocolate square would be perfect for Valentines Day too, or you could put a heart shaped chocolate!
Whatever you do guys, don't just walk into the house on Thursday the way you always do!!
~Pause on the porch; ring the doorbell; and greet her with one red rose and a bottle of champagne. If you are snowed in, make it even more romantic, place the champagne in the snow, like we did in January on our annual ski trip, this year to Whistler, lie some dark chocolates and a rose next to the bottle............ well, do I need to say it? Okay, I will...........Dot, Dot, Dot...