This is a sweet soufflé to be served as a dessert after a festive meal. As for all soufflés, the most important thing is to beat the egg whites till very stiff and fold them in gently.
1 person made this
40g caster sugar
50g butter, at room temperature
50g plain flour
2 teaspoons vanilla sugar
4 eggs, separated
3 tablespoons Grand Marnier®
peach or raspberry coulis for serving (optional)
Method Prep:20min › Cook:30min › Ready in:50min
Add milk and sugar to a saucepan and bring to the boil.
In another saucepan melt the butter over low heat. Once it starts foaming add flour and cornflour. Remove from the hob and mix with a wooden spoon till a paste forms. Add vanilla sugar and the hot milk and whisk to combine. Return to the hob and simmer, whisking constantly, till thickened, about 3 minutes.
Stir in egg yolks one after another, mixing well after each addition. Stir in the Grand Marnier.
Preheat your oven to 200 C / Gas 6.
In a bowl beat egg whites till very stiff, then gently fold them into the mixture in an upward movement, taking care not to deflate the whites.
Butter a baking dish with high sides and 16cm in diameter or, if you have it, a souffle dish. You can also use 5 small ovenproof dishes. Dust the dish with a little icing sugar and pour the mixture into the dish.
Bake in the preheated oven for 30 minutes. Do not open the oven door at any point during baking, or the souffle will collapse. Small dishes are ready in less time, about 18 minutes.
When the souffle comes out of the oven, dust with icing sugar immediately and serve at once with a fruit coulis if desired.