Individual Grand Marnier Souffles
It’s my 100th post!! Ok, so it’s not as exciting as I thought it would be (although wordpress sends me a little congrats lol) but something Grand is in order. Something along the lines of a Grand Marnier Souffle perhaps? I really wanted to make this earlier in the week for you because it would make a fantastic New Year’s Dessert but it makes about 9 of these little things and truthfully my husband and I shouldn’t eat 9 souffles (we would out of necessity though). Thankfully it wasn’t necessary as we had a (quite yummy) belated Christmas dinner with my in-laws last night! Between my father in laws home made pasta and my mother in laws home made sauce, it was delicious and filling.
My father in law had also made an outrageous rum cake (that I just remembered is sitting on my counter…excuse me for a minute 🙂 ). But they were kind and obliging and let me whip up these souffles to add to the mix!
Souffle is one of those tricky desserts that has to be eaten right away before it falls flat and loses its wow factor (I must have been nervous they would fall because all my pictures are shaky!). Other than that it’s not a hard dessert to make. They puff up super high and have a nice golden crust while the inside is airy (yet indulgent) and custard like. These were really fantastic with a slight orange flavor from the zest and grand marnier. I would have liked to serve it with a raspberry coulis but we went with ease and had fresh raspberries instead. Regardless this is one of those “must-make” desserts; rich but light and just incredibly delicious!
I wish you all a Happy New Year, I’ll “see” you next year!
Individual Grand Marnier Souffles
Yields 9-10 servings
Adapted from Joy of Cooking and the January 2012 issue of Bon Appetit
3 tablespoons unsalted butter, softened (plus extra for the ramekins)
2 tablespoons flour
1 cup heavy cream
1/3 cup sugar (plus extra for the ramekins)
zest of 1 large orange
5 large egg yolks, at room temperature
1/3 cup grand marnier
6 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1. Preheat oven to 400 degrees. Liberally butter and sugar 10 (6 ounce) ramekins, set on a baking sheet and place them in the refrigerator.
2. Melt butter over medium low heat and whisk in flour, cook for 1 minute. Remove from heat and whisk in heavy cream, sugar and orange zest. Return to stove top and whisk constantly over medium heat just until it comes to a boil. Remove from heat and set aside briefly.
3. Place the egg yolks in a large bowl and whisk until lightened and slightly thickened. Slowly whisk the heavy cream mixture into the egg yolks, whisking constantly until completely combined. Stir in the grand marnier.
4. Place the egg whites in the bowl of a standing mixer (or large bowl with handheld electric mixer) and beat on medium high until foamy. Add the cream of tartar and salt. Beat on high until the egg whites are stiff but still shiny.
5. Gently stir 1/3 of the egg whites into the grand marnier batter. Once incorporated, fold in the remaining egg whites in two additions.
6. Take the ramekins out of the refrigerator and portion the batter among them, filling each ramekin about 3/4 full. At this point you can either cover them with another baking sheet and set aside for up to one hour or you can bake them right away.
7. To bake: Set the baking sheet with (uncovered) ramekins in the preheated oven. Bake for 12-15 minutes or until very puffed, golden brown, and a skewer inserted in the side comes out clean or with moist crumbs. Serve immediately!