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GRAND MARNIER SOUFFLÉ

GRAND MARNIER DESSERT SOUFFLÉ WITH CHOCOLATE CUSTARD SAUCE

GRAND MARNIER DESSERT SOUFFLÉ WITH CHOCOLATE CUSTARD SAUCE

There’s nothing more elegant than a light, puffy dessert soufflé and this Grand Marnier Dessert Soufflé with Chocolate Custard Sauce is definitely that. This is so good and makes a wonderful ending to a great holiday feast.

Ingredients for SOUFFLÉ:

  • ¼ cup unsalted Butter 50 mL
  • 1/3 cup All – Purpose Flour 75 mL
  • 1 – ½ cups hot Milk 375 mL
  • ½ cup granulated Sugar 125 mL
  • ½ cup orange – flavored Liqueur (Grand Marnier or Cointreau) 125 mL
  • 4 Egg Yolks 4
  • 6 Egg Whites 6
  • 3 tablespoons Granulated Sugar 50 mL

Ingredients for CUSTARD SAUCE:

  • 1 – ½ cups Milk 375 mL
  • ¼ cup granulated Sugar 50 mL
  • 4 squares (4 oz/ 125 g) Bittersweet or Semisweet Chocolate, chopped 4
  • 3 Egg Yolks 3
  • 1 teaspoon Vanilla 5 mL
  • ¼ cup orange – flavored Liqueur (Grand Marnier or Cointreau) 50 mL

GARNISH for Grand Marnier Dessert Soufflé with Chocolate Custard Sauce:

  • 2 tablespoon sifted Icing Sugar 25 mL

METHOD for GRAND MARNIER DESSERT SOUFFLÉ WITH CHOCOLATE CUSTARD SAUCE:

Butter 2 – quart (2 L) soufflé dish generously and dust with sugar or ground nuts.
SOUFFLÉ: Melt ¼ cup (50mL) butter in large saucepan and whisk in flour. Cook mixture over medium – low heat until flour is cooked but not colored, about 5 minutes. Remove from heat; whisk in hot milk and bring to boil, stirring constantly. Add sugar and cook a few minutes over medium heat.

Remove from heat; add liqueur and blend thoroughly. Beat egg yolks. Stir a little hot sauce into yolks, and then beat in sugar gradually. Continue beating until whites are stiff and firm.

Gently stir about 1/3 of the egg white mixture into sauce, and then fold remaining whites and sauce together. Gently spoon into prepared dish.
Half an hour before serving, place soufflé in preheated 400 degrees Fahrenheit (200 degrees Celsius) oven and bake for 30 to 35 minutes.

SAUCE: While soufflé is baking or earlier in the day, prepare sauce. Heat milk in heavy saucepan, then stir in sugar and chopped chocolate. Stir until chocolate is completely melted. Beat egg yolks together and stir in a little of the hot sauce. Return egg yolk mixture to sauce and cook, stirring constantly, over low heat until egg yolks thicken sauce slightly. Stir in vanilla and liqueur; cool. Sauce can be used warm or cold.

After removing soufflé from oven, immediately sprinkle top with icing sugar and serve. Spoon a little sauce on each serving dish, then place wedge of soufflé in the sauce. Makes 8 servings.

Note: The soufflé ingredients can be mixed a few hours before cooking and kept in a draft – free place. Then after main course dishes have been cleared, pop the soufflé in preheated oven, while you’re serving a salad or just relaxing with the remainder of the wine. Be sure to serve the soufflé as soon as it comes out of the oven as it falls quickly – guests should always wait for a soufflé; a soufflé can’t wait for guests! The sauce can be made ahead without any problem.

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