Grand Marnier Souffle

From: [email protected] (Stephanie da Silva)

Date: Fri, 9 Jul 1993 06:46:44 GMT

/3 cup butter

/4 cup flour

/2 teaspoon salt

1/2 cups milk

eggs, separated

egg whites

cup sugar

tablespoons lemon juice

teaspoon grated lemon rind

/2 cup Grand Marnier

Grease a 2 quart souffle dish lightly and sprinkle it with sugar. Cut a

strip of wax paper or foil about 30 inches long and 6 inches wide -- long

enough to overlap itself by at least 2 inches when wrapped around the dish.

Fold it in half lengthwise, then grease one side with butter and sprinkle

with sugar. Tie the paper as a collar around the souffle dish, sugared

side in, so that it extends at least 2 inches above the dish. Secure the

ends of collar with paper clips or straight pins.

Melt butter over low heat in saucepan -- don't let it brown. Remove from

heat, add flour and salt and mix until smooth. Add the milk, a little at

a time, stirring constantly. Return to heat, stirring constantly, until

thickened and smooth. This is best done with a wire whisk. Remove from

heat. Separate the eggs. Set egg whites aside. Beat the 5 egg yolks

until thick. Add hot cream sauce, a small amount at a time, beating

constantly until all the sauce has been added and mixture is a creamy

custard. Set aside to cool.

Preheat oven to 350F. Beat all eight egg whites until soft peaks form

when the beater is lifted gently. Add sugar gradually, beating constantly

until a stiff meringue is formed. Gradually beat in lemon juice, a few

drops at a time. Stir the lemon rind and Grand Marnier into the egg

mixture, stirring well. Add all at once to egg whites, folding thoroughly

using quick, light strokes. Pour into the souffle dish and set dish in a

pan containing one inch of hot water. Bake for one hour. Remove from oven

and carefully remove paper collar. Serve at once, dishing it out with a

large spoon.

mara

http://www.cs.cmu.edu/~mjw/recipes/souffle/sweet/gm-souf.html [12/17/1999 12:00:06 PM]

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