Grand Marnier Souffle With Orange Whipped Cream

Grand Marnier Souffle With Orange Whipped Cream
Grand Marnier Souffle With Orange Whipped Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • SOUFFLE:

  • 1

    tablespoon butter

  • 1/2

    cup sugar plus

  • 2

    tablespoons sugar

  • Zest of 1 blood orange

  • 4

    egg yolks

  • 1/4

    cup Grand Marnier

  • 6

    egg whites

  • 3

    teaspoons powdered sugar

  • BLOOD ORANGE WHIPPED CREAM:

  • Juice of 4 blood oranges

  • 2

    tablespoons sugar

  • 1

    tablespoon Grand Marnier

  • 3/4

    cup whipping cream

  • CANDIED BLOOD ORANGE ZEST:

  • Zest of 1 blood orange

  • 2 1/2

    cups sugar

Directions

Souffle: Lightly grease 8 (1/2-cup) ramekins with 1 tablespoon butter and sprinkle with 2 tablespoons sugar as if dusting with flour. Invert each ramekin to release excess sugar. Cut blood orange zest into 1/2" pieces. Process zest pieces and remaining 1/2 cup sugar in food processor until zest and sugar are well combined and only tiny pieces of zest remain. Beat 4 eggs yolks with orange sugar until light and fluffy, about 4 minutes. Add Grand Marnier and beat 2 to 3 minutes until fully incorporated. Beat egg whites in separate bowl until stiff peaks form. Beat orange mixture well just before folding in 1 cup egg white mixture. Fold in remaining egg whites. Spoon gently into prepared ramekins. Bake at 400 degrees 10 minutes, then sift powdered sugar onto top of souffles. Serve immediately with Blood Orange Whipped Cream and garnish cream with Candied Blood Orange Zest. Blood Orange Whipped Cream: Bring juice and sugar to boil in small skillet. If you want to cook off alcohol, add liqueur now after juice comes to a boil. Reduce heat and simmer until juice reduces to about 3/4 cup, about 5 minutes. Cool. Whip cream until stiff. Gradually stir in orange syrup. Add orange-flavored liqueur now if you haven't done so. Stir to incorporate. (Makes 3/4 cup) Candied Blood Orange Zest: Slice blood orange zest into long pieces about 1/8-inch wide. Blanch zest by dropping into about 3 cups boiling water 1 minute. Drain. Bring 2 cups sugar and 2 cups water to boil in saucepan. Add zest and bring to boil. Reduce heat and let zest simmer about 1 hour, checking occasionally to make sure liquid is reducing. Increase heat if liquid is not reducing. Remove zest from pan and put in bowl with remaining 1/2 cup sugar. Separate and toss zest well in sugar. Leave zest in sugar until dry. Discard extra sugar. (Makes 1/4 cup zest) This recipe yields 8 servings. Each serving, without Blood Orange Whipped Cream or Candied Blood Orange Zest: 136 calories; 57 mg sodium; 140 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 4 grams protein; 0 fiber Each tablespoon Blood Orange Whipped Cream: 75 calories; 6 mg sodium; 21 mg cholesterol; 6 grams fat; 5 grams carbohydrates; 0 grams protein; 0.03 gram fiber Each teaspoon Candied Blood Orange: 481 calories; 1 mg sodium; 0 mg cholesterol; 0 fat; 125 grams carbohydrates; 0 protein; 0 grams fiber

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