Title: Souffle Grand Marnier
Categories: Side Eggs
Yield: 6 Servings
| 1 | c | Flour |
| 1/2 | c | Sugar |
| 8 | | Egg yolks |
| 4 | tb | Butter at room temperature |
| 1 | c | Milk,warm |
| 1/4 | c | Grand Marnier liqueur |
| 1/3 | c | Candied fruit,finely chopped |
| 8 | | Egg whites |
| 1 | | Whipped cream,sweetened (opt |
1. Preheat oven to 375'F. 2. Generously grease a 2-quart souffle mold.
Sprinkle bottom and sides with sugar; shake out excess. 3. Combine the
flour, sugar, and egg yolks in the top of a double boiler and beat with a
whisk over simmering water until well blended and sugar has dissolved. Add
butter and stir until blended. Slowly add the heated milk, beating as
added. Beat in the liqueur. Continue to cook, stirring over hot water,
until mixture is thick and smooth. Remove from heat and fold in the candied
fruit. 4. Beat egg whites until stiff. Mix about one quarter of the beaten
whites into the souffle mixture with a wire whisk. Fold the mixture into
the remaining egg whites. 5. Pour into prepared mold. Bake in preheated
oven 30-35 minutes, or until souffle is well puffed and firm. 6. Serve
immediately. If desired, serve with sweetened whipped cream.