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.
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
How to Make It
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.
I've used a variety of souffle recipes, but this one produced the best souffle batter by far- it is very light, wonderfully airy and the ingredient ratios are just right. None of my 5 tasters found the liqueur overpowering or underwhelming. We also offered a little raspberry puree as a garnishment, but the tasters all agreed that this souffle stands well on its own. All in all, a wonderful dish and a sweet way to work in Grand Marnier.
I had this on a cruise once and I could not forget about it. Thought this would be very difficult to make until I stumbled upon this recipe. It seems that most of the ingredients were already in my kitchen and I was only lacking the Grand Marnier liquer. Made this for a party yesterday and it turned out wonderful. But just make sure to eat it soon after it's done cooking or it will deflate. Love this recipe!!!
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