Recipe · No. 03
Orange and Grand Marnier soufflé
45 min · Serves 4
A light, tall soufflé on a thick orange pastry-cream base. The only rule is not to open the oven door. Takes 45 minutes and serves four.
The Recipe
Serves 4 · 45 min
Ingredients
- 3 egg yolks and 4 egg whites
- 60 g sugar, plus extra for the dishes
- 2 tbsp flour
- 150 ml milk
- 2 tbsp Grand Marnier
- Zest of 1 orange
- 2 tbsp butter, softened, for the dishes
- A pinch of salt
Method
- Heat the oven to 200°C. Butter four ramekins and coat the insides with sugar.
- Whisk the yolks with 30 g of the sugar and the flour. Pour in the hot milk, return to the heat and stir until thick. Off the heat, stir in the zest and Grand Marnier.
- Whip the whites with the salt until foamy, then add the remaining 30 g sugar and whip to stiff peaks.
- Fold a quarter of the whites into the base to loosen it, then fold in the rest gently.
- Fill the ramekins to the top, level them, and run your thumb around the inside rim. Bake for 12 to 14 minutes without opening the oven. Serve immediately.