Hot Grand Marnier Soufflés

Hot Grand Marnier Soufflés Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
This dessert is beautiful, dramatic, and perfect for holiday dinner parties. It's not make-ahead, but to ensure the soufflés come together quickly, separate the eggs, coat the ramekins with sugar, and measure out all the ingredients in advance.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 18 %
Fat 3.4 g
Satfat 1.1 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 5.4 g
Carbohydrate 27.2 g
Fiber 0.0 g
Cholesterol 142 mg
Iron 0.4 mg
Sodium 109 mg
Calcium 18 mg

Ingredients

Cooking spray
3/4 cup granulated sugar, divided
4 large egg yolks
3 tablespoons Grand Marnier (orange-flavored liqueur)
3/4 teaspoon vanilla extract
6 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon powdered sugar

Preparation

Preheat oven to 400°; 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 high 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 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into 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° 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 from the bottom of the bowl to the top. This prevents the egg whites from deflating.

December 2003
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