Orange and grand marnier souffle
Skill level: Bit of effort
- 125g caster sugar, plus extra for coating soufflé dish
- 4 large eggs, separated
- 50g plain flour
- 250ml milk
- 4tbsp Grand Marnier
- Zested rind and juice of 2 oranges
- Icing sugar, for dusting
- 1.25 litre soufflé dish, buttered
This recipe also works well with Cointreau instead of Grand Marnier.
- Set the oven to 220°C/425°F/Gas Mark 7. Sprinkle some of the extra sugar in the soufflé dish and turn the dish to coat the inside with the sugar and tip out the excess.
- Whisk half the sugar with the egg yolks until the mixture thickens and is pale in colour. Sift over the flour and then fold it in with a metal spoon.
- Bring the milk to the boil and pour it over the egg yolk mixture, stirring well. Return the mixture to the pan and cook it over a low heat, stirring well until it’s thickened into a smooth sauce. Remove the pan from the heat and stir in the Grand Marnier and orange juice and rind. Press a sheet of cling film against the surface of the sauce to prevent a skin forming on it, and leave to cool.
- Whisk the egg whites until stiff, then gradually whisk in the rest of the sugar. Fold the egg whites into the sauce and pour into the soufflé dish.
- Bake the soufflé in the centre of the oven for 15-20 mins, or until it’s well risen and it is slightly wobbly. Remove soufflé from the oven, dust with icing
Nutritional information per portion
- Calories 331(kcal)
- Fat 10.0g
- Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.