Orange Soufflé with Grand Marnier Anglaise

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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