Ingredients
- 2 tablespoons of soft butter
- 3 tablespoons of sugar
- 5 yolks
- 1/3 cup of sugar
- ¼ cup of Grand Marnier
- 1 tablespoon freshly grated orange peel
- 7 egg whites
- ¼ teaspoon cream of tartar
- powered sugar
Preparation
Step 1
1. Preheat to 425.
2. Grease the bottom and sides of 1 ½ quart soufflé dish with 2 tablespoons of soft butter.
3. Sprinkle in 3 tablespoons of sugar, tipping and shaking the dish to spread evenly.
4. Turn dish over and set aside.
5. In a top of double boiler, beat the yolks with a whisk, until well blended.
6. Slowly add the sugar and continue beating until the yolks become very thick and pale yellow.
7. Set the pan over barely simmering boiler and heat the yolks stirring gently and constantly with a spatula until the mixture thickens and becomes almost too hot to touch.
8. Stir in the Grand Marnier and grated orange peel and transfer to a large bowl.
9. Set the bowl into a pan filled with crushed ice and stir the mixture until it is cold.
10. In a large mixing bowl, beat the whites and the cream of tartar until they form stiff unwavering peaks.
11. Using a spatula, stir in a large spoonful of beaten whites into the yolk mixture.
12. Gently fold the remaining white mixture into the yolk mixture.
13. Spoon the soufflé into the buttered dish, filling it to within 2 inches of the top.
14. Smooth the top of the soufflé.
15. Bake on the middle shelf of the oven for 2 minutes, then reduce the heat to 400 and continue baking for another 20-30 minutes or until the soufflé has risen about 2 inches above the top of the mold.
16. Sprinkle with confectioners sugar and serve at once.