Grand Marnier Souffle

"A classic...perfect for a holiday treat"
By Chef Guy Reuge



2 ounces soft butter
Sugar for coating ramekins
1 cup pastry cream (neutral)
¼ cup and 2 tablespoons Grand Marnier
6 egg whites
Pinch of salt
¼ cup and 1 tablespoon sugar
1 cup whipped cream
Powdered sugar


Butter and sugar six 8 ounce ramekins and reserve.

Whisk in ¼ cup Grand Marnier with the pastry cream and reserve.

Beat the egg whites with the salt to soft peak, and add ¼ cup sugar. Using a rubber spatula combine ¼ of the whites with the pastry cream to make the cream more malleable. Pour the mixture back with the egg whites and fold it gently making sure not to break the whites, still using the spatula.

Divide the mixture between the 6 ramekins and smooth the top using a small offset spatula. Transfer the ramekins in a hotel pan filled half way with hot water. Cook the soufflés for 15 minutes in a 350°F preheated oven.

Whisk in the remaining sugar and Grand Marnier with the whipped cream and reserve. As the soufflés are cooked drizzle powdered sugar over the tops and serve with the Grand Marnier flavored whipped cream.

Make an incision on top of each soufflé and pour a spoonful of whipped cream in each one.

Serves 6