Special Feature: Products Sally Recommends

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

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

Share this article with a friend:

Free eNewsletter SignUp

Sally's Place on Facebook    Sally Bernstein on Instagram    Sally Bernstein at Linked In

Global Resources

Handmade Chocolates, Lillie Belle Farms

Food411 Food Directory