Grand Marnier Soufflé
A classic special dessert - it rises every time!
Servings: 2 People
- 2 ramekins
- Some Softened butter
- 250 ml Whole milk
- 3 Egg
- 60 g Caster sugar 30g for egg yolk + 30g for egg whites
- 8 g Plain flour
- 8 g cornflour
- 2 tbsp Grand Marnier
- 2 tsp Orange zest
- ¼ tsp Cream of tartar
- Some Icing sugar
- Some Vanilla ice cream
- Some Raspberry
- Take orange peel and mince, the more crushed the better. Note that only the orange peel is taken, and do not scrape the white inner layer of pith.Separate egg white and egg yolk. Egg whites must not have egg yolk in it.Dip the softened butter with a brush and evenly spread the bottom and inner walls of the ramekins. The inner wall part is best brushed from bottom to top, like this,
- Put the fine sugar into the baking cup, and then turn the baking cup to make the sugar evenly cover the inside. Then pour out and pat excess sugar.
- Put the ramekin in the refrigerator and refrigerate it.
Making a base paste: Creme Patissiere
- Pour milk into a saucepan and put on a medium-low heat. Add a tablespoon of sugar and mix well. Turn off the heat immediately after boiling and set aside. In this process, it is recommended not to walk away, keep an eye on the milk, and when the surface starts to bubble and turn off immediately.
- In a large bowl, add egg yolks and remaining sugar, beat the egg yolks and sugar for a few minutes until pale and slightly thickened..Add wheat flour and corn flour to the egg yolks and mix with an egg beater until no dry powder is left.Start by adding a little milk (about 1 tablespoon to prevent the eggs from clumping), mix until smooth and powder-free, then slowly add the remaining milk, stirring while adding.
- Pour the mixture back into the pot, and on medium heat, whisk until smooth and thick (at the beginning there will be lumps), like this:
- Add orange and zest and Grand Marnier, beat with a whisk. The final texture should be both sticky and soft and moist, and it will fall automatically when scooped up with a spoon, like this:
- Cool down and cover with plastic wrap. Note that the plastic wrap must be wrapped against the surface of the base paste.
- Preheat oven to 200C (oven with fan) / 220C (traditional oven). Put the baking tray into the oven to preheat.
Whip egg white:
- Put egg whites in a large oil-free clean bowl. Add tartar powder and beat the egg white to a neutral and dry foaming state, that is, when the egg white is lifted, it can form a sharp angle but sag slightly, like this:
- Add sugar one spoon at a time and beat until the egg white is firm and shiny and still moist (like the picture below). Never beat it too hard.
Mix egg white and base:
- When the base paste is added to egg white, it is best to be warm. If it is an ice-cold base paste, it needs to be heated to warm before use. If the cooling time is too long and the texture becomes particularly thick, you can add milk in small amounts to adjust it, and use the eggbeater to smooth before using.Add 1/4 of the egg white to the base paste and loosen. This step does not need to be too concerned about the air, but it should be loosened slightly.
- The texture after mixing the egg whites for the first time is like this:
- Pour the mixed paste into the remaining egg whites, mix it with the method of "remix", that is, use a spatula to gently scrape the edge of the bowl into the base paste, and insert. Go to the bottom and then turn up the base paste, like this:
- Repeat the above operation, you can cooperate with the rotating bowl action at the same time, just until you can not see the obvious egg white, just like the picture below. Be careful not to over-mix. The final texture should look like this:
Put in ramekin:
- Put the mixture in a ramekin and fill to the top, ensuring no air bubbles.
- Push the top flat with the back of the knife.
- Use your thumb to draw a circle along the edge to make a shallow "cap" to help the mixture expand better.
- Finally, sprinkle a layer of powdered sugar on top to put it in the preheated oven. The role of powdered sugar is to make a crispy caramel layer on top.
- The readiness can be adjusted according to personal preference. You can use toothpicks to test for readiness. About 10 minutes should be dense and delicate, half-cooked state. Remember to eat immediately, Souffle can't wait for it!
- You can sprinkle a layer of powdered sugar on the top when eating. If you don’t mind it falling into the next half, you can also put ice cream and raspberry like me.
Calories: 408kcal | Carbohydrates: 46g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 341mg | Sodium: 184mg | Potassium: 299mg | Fiber: 0.4g | Sugar: 38g
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