Tangy orange and sweet grand marnier make this souffle extra special. Push your cooking skills to the next level with this simple recipe. Souffle has never been easier to make. The perfect dessert for dinner parties or family get togethers
- 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
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
This recipe also works well with Cointreau instead of Grand Marnier.