This recipe combines the light and airy texture of a classic soufflé with the bright and citrusy flavors of orange, elevated by the rich and velvety Grand Marnier Anglaise sauce. It’s sure to impress your dining companion and make for a memorable dessert experience. Enjoy!
Preparation Time: 30 minutes Cooking Time: 25 minutes Servings: 2
Ingredients
For the Orange Soufflé:
- 2 tablespoons unsalted butter, softened (for greasing ramekins)
- 2 tablespoons granulated sugar (for coating ramekins)
- 2 large eggs, separated
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
For the Grand Marnier Anglaise:
- 1/2 cup whole milk
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1 tablespoon Grand Marnier liqueur
- 1/2 teaspoon vanilla extract
Preparation
- Prepare the Ramekins:
- Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to preheat along with the oven.
- Grease two 8-ounce ramekins generously with softened butter, making sure to coat the bottoms and sides evenly.
- Add a tablespoon of granulated sugar to each ramekin, then tilt and rotate them to coat the bottoms and sides with sugar. Discard any excess sugar and set aside.
- Make the Orange Soufflé Batter:
- In a large mixing bowl, whisk the egg yolks with 2 tablespoons of granulated sugar until pale and creamy.
- Gradually sift in the all-purpose flour, whisking continuously to avoid lumps.
- Stir in the freshly squeezed orange juice, orange zest, and vanilla extract until well combined. Set aside.
- Prepare the Egg Whites:
- In a separate clean mixing bowl, beat the egg whites with a pinch of salt using an electric mixer on medium-high speed until soft peaks form.
- Gradually add the remaining 2 tablespoons of granulated sugar, a little at a time, while continuing to beat the egg whites, until stiff, glossy peaks form.
- Fold the Egg Whites into the Batter:
- Gently fold one-third of the beaten egg whites into the orange batter using a rubber spatula until just combined.
- Carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The batter should be light and airy.
- Fill the Ramekins and Bake:
- Divide the soufflé batter evenly between the prepared ramekins, filling them almost to the top.
- Using a clean finger, run it around the inner edge of each ramekin to create a slight groove, which will help the soufflés rise evenly.
- Place the filled ramekins on the preheated baking sheet in the oven and bake for 18-20 minutes, or until the soufflés are puffed up and golden brown on top.
- Make the Grand Marnier Anglaise:
- While the soufflés are baking, prepare the Grand Marnier Anglaise. In a small saucepan, heat the whole milk over medium heat until it just begins to simmer. Remove from heat.
- In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- Gradually pour the hot milk into the egg yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the sauce thickens enough to coat the back of the spoon.
- Remove from heat and stir in the Grand Marnier liqueur and vanilla extract. Strain the sauce through a fine-mesh sieve into a clean bowl. Cover and keep warm until ready to serve.
- Serve:
- Once the soufflés are done baking, remove them from the oven and dust the tops with powdered sugar, if desired.
- Quickly transfer the ramekins to serving plates using a kitchen towel or oven mitts, as they deflate quickly.
- Serve the soufflés immediately with a generous drizzle of the warm Grand Marnier Anglaise sauce.
- Enjoy your delightful orange soufflés with Grand Marnier Anglaise as a decadent dessert for two!
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