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Grand Marnier Soufflé with Homemade Jersey Milk Ice Cream

James Morrow, from the first episode of Come Dine With Me Australia Sesason 4 shows us how to prepare this sumptuously sweet dessert, that includes a cheeky Grande Marnier night cap


  • Soufflé

  • 3 tablespoons butter, plus more for coating ramekins

  • 3 tablespoons flour

  • ¼ teaspoon salt

  • ½ cup milk

  • 4 eggs, separated, at room temperature

  • ½ tsp. cream of tartar

  • ½ cup caster sugar

  • ¼ cup Grand Marnier

  • 1 orange rind, grated

  • Confectioner’s sugar, for dusting

  • Ice Cream

  • 500ml Jersey whole milk

  • 300ml double cream

  • 80g caster sugar

  • 100g glucose syrup

  • 30mls Grand Marnier


  • Soufflé:

  • 1.

    Butter soufflé dish or casserole; dust with sugar and set aside.

  • 2.

    Melt 3 tablespoons butter in medium saucepan over medium heat; blend in flour and salt.

  • 3.

    Cook, stirring constantly, until mixture is smooth and bubbly; then stir in milk all at once.

  • 4.

    Cook, stirring until mixture boils and is smooth and thickened and pulls away from the walls of the pan; set aside.

  • 5.

    In large mixer bowl, beat egg whites with cream of tartar at high speed until foamy.

  • 6.

    Add granulated sugar, two tablespoons at a time, beating constantly until sugar is dissolved and whites stand in soft peaks.

  • 7.

    Into the reserved sauce, blend egg yolks, Grand Marnier, and orange rind.

  • 8.

    Gently, but thoroughly, fold egg yolk mixture into whites.

  • 9.

    Carefully pour into prepared ramekins (which can be set aside until nearly ready to serve. Bake in 180C oven until soufflés have puffed (about 20 minutes).

  • 10.

    Dust with confectioner’s sugar

  • Ice Cream :

  • 1.

    Put the milk, cream, sugar, and glucose syrup in a pan, and heat gently until the sugar has dissolved and the glucose is liquid.

  • 2.

    Beat in an ice cream maker as per manufacturer’s instructions

  • 3.

    Pour 30mls Grand Marnier in a shot glass and serve on the side

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