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Souffle au Grand Marnier

by Sally Bernstein


Serves 6


2 Tbsp. butter
1 Tbsp. flour
½ cup milk, warm
5 egg yolks beat with 4 Tbsp. sugar
pinch salt
¼ cup Grand Marnier sprinkled on 8 lady fingers
6 egg whites
⅛ tsp. cream of tartar
2 Tbsp. sugar

Use a 1 ½ quart soufflé dish, buttered and sugared. Preheat oven to 375°. Add collar.

Make a roux of the 2 tbsp. butter and the 1 tbsp. flour. Off heat add the warm milk, then eggs & salt.

Beat 6 egg whites with ⅛ tsp. cream of tartar (if in mixer). Just before whites hold a stiff peak, add 2 tbsp. sugar slowly and continue to whip.

Fold the roux and the egg white mixture together carefully. Place ½ of the mixture in the 1 ½ qt. soufflé dish; add the lady fingers sprinkled with the grand Marnier and top with the remaining mixture. Smooth the top.

Place a cookie sheet in the bottom of the oven to partially defuse the heat and add the soufflé on the rock above it. Bake in a 375° oven for 18 minutes. When ready to serve, open top and sprinkle with grand Marnier and serve at once.

 

©Sally Bernstein, 2006



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