Recipes

Dessert Soufflé Orange Soufflé Grand Marnier

Cuisine: French

Type: Dessert

Serves: 4

Source:	Julia Child
Attributes:
Comments:	For a 6-cup baking dish like a charlotte mold 3-1/2 inches deep.
Serving Suggestions:	Good with a strawberry or raspberry sauce, chocolate sauce.

Ingredients:

Soft butter and granulated sugar for the dish
3 tbs. flour

Master recipe:

1/4 cup milk
1/3 cup granulated sugar
4 egg yolks
2 tbs. soft butter, optional
5 egg whites beaten to soft peaks
Pinch of salt
2 tbs. granulated sugar
2 tbs. pure vanilla extract
Confectioners sugar

Orange soufflÃ©:

1 large orange
3 tbs. orange liqueur

Instructions:

For the master recipe:

1. Butter the baking dish, roll the sugar around in it to cover the bottom and sides. Preheat oven to 400°F, and set rack in lower third level. Measure out all ingredients.

2. Whisk the flour and half the milk a saucepan to blend; beat in the rest of the milk and sugar. Stir with a wooden spoon over moderately high heat until the sauce thickens, then whisk as the sauce comes to the boil; continue boiling and whisking for 30 seconds. The sauce will be very thick; let cool for a moment, the beat the egg yolks, one by one, into the warm sauce. Beat in the optional buter.

3. In a clean separate bowl with clean beaters, beat egg whites until foaming; add the salt an beat to soft peaks. Sprinkle in the sugar, and beat to stiff shining peaks.

4. Whisk the vanilla into the sauce base, and stir in a quarter of the egg whites to lighten it. Delicately and rapidly fold in the rest of the egg whites and turn the soufflé into the baking dish.

5. Set in preheated oven, turn the thermostat down to 375°F, and bake until the soufflé has begun to puff and brown -- about 20 minutes.

6. Slide the rack out gently; quickly dust the top of the soufflé with confectioners sugar, and continue baking until the soufflé has puffed 2 to 3 inches over the rim and the top has browned nicely.

For Orange Soufflé Grand Marnier:

1. Follow the directions for the master recipe above but make a fresh orange flavoring by puréeing in a blender the zest of 1 large orange with the sugar called for in the sauce base. After completing the sauce base, beat in 3 tbs of orange liqueur but only 2 tsp of vanilla. Proceed with recipe.

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