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
Butter soufflé dish or casserole; dust with sugar and set aside.
Melt 3 tablespoons butter in medium saucepan over medium heat; blend in flour and salt.
Cook, stirring constantly, until mixture is smooth and bubbly; then stir in milk all at once.
Cook, stirring until mixture boils and is smooth and thickened and pulls away from the walls of the pan; set aside.
In large mixer bowl, beat egg whites with cream of tartar at high speed until foamy.
Add granulated sugar, two tablespoons at a time, beating constantly until sugar is dissolved and whites stand in soft peaks.
Into the reserved sauce, blend egg yolks, Grand Marnier, and orange rind.
Gently, but thoroughly, fold egg yolk mixture into whites.
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).
Dust with confectioner’s sugar
Ice Cream :
Put the milk, cream, sugar, and glucose syrup in a pan, and heat gently until the sugar has dissolved and the glucose is liquid.
Beat in an ice cream maker as per manufacturer’s instructions
Pour 30mls Grand Marnier in a shot glass and serve on the side
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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