Oops! The Recipe!
by Victoria Challancin
Thank you to those of you, and there were many, who emailed me asking for the recipe for the soufflés that I posted about on Monday. You might think I was testing you to see if you were paying attention, but of course, I just forgot! Click here for the short article about the history and science of the soufflé.
Recipe: Hot Grand Marnier Soufflé
(Recipe from Cooking Light Magazine)
3/4 cup granulated sugar, divided
4 large eggs
3 tablespoons Grand Marnier liqueur
3/4 teaspoon vanilla extract
6 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Confectioners' sugar for dusting
Preheat oven to 400 degrees F; place a heavy baking sheet on middle rack.
Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.
Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.
Place egg whites in a large bowl; beat with a mixer at hight speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the liqueur mixture. Gently fold in the remaining egg white mixture*; divide evenly among the prepared ramekins. Place soufflé dishes on baking sheet in oven; bake at 400 degrees for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.
*Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion form the bottom of the bowl to the top. This prevents the egg whites from deflating.
©Victoria Challancin. All Rights Reserved.