GRAND MARINIER SOUFFL»
A Sneaky Pete ìPalate Pleasing Dietary Disasterî (elaborate but worth it!)

INGREDIENTS:
10 - 12 Coconut Macroons
8 Tbs Grand Marinier Liqueur
1/2 cup Whole Milk
1 1/2 inch piece Vanilla Bean, split (or 1 tsp Vanilla extract)
1/4 cup Butter
1/3 cup All-purpose Flour.
1/2 cup Granulated Sugar
1 1/4 cup 1/2 & 1/2 Cream
3 lg Egg Yolks, beaten lightly
6 lg Egg Whites, beaten until stiff
1/2 cup Whipping Cream
1 Tbs Confectionerís Sugar or as needed

INSTRUCTIONS:
Arrange the macroons on a plate and sprinkle evenly with 5 Tbs of the Grand Marinier.
Let soak for 10-15 minutes or until soft.

Spread the macroons onto the bottom of a buttered, then lightly sugared 6 or 7 inch soufflÈ dish.

Scald the milk with the vanilla bean, remove from heat.
Remove the vanilla bean, dry for future use - or discard.
(if using vanilla extract, add after scalding the milk)

Melt the butter in the top pan of a double boiler (over boiling water)
Stir in the flour making a smooth paste.

Add the milk and sugar alternately, stirring constantly, maintaining a smooth paste.
Pour the 1/2 & 1/2 in gradually, stirring until smooth and creamy, remove from heat.

Pour about 1/4 of the heated mixture slowly into the egg yolks, stirring constantly.
Stir the egg yolk mixtrure into the hot milk and 1/2 & 1/2 mixture.

Add 2 Tbs Grand Marinier, stirring well, then set mixture aside to cool.

MEANWHILE: Pre-heat oven to 425†

With a wire ìWhiskî fold in 1/4 of the egg whites into the mixture.
Add the remaining egg whites folding carefully but thoroughly.
Pour the mixture over the macroons in the soufflÈ dish.

Bake at 425† for 25 to 30 minutes or until soufflÈ is puffed and browned.

While the soufflÈ is baking, whip the cream with confectionerís sugar until soft peaks form,
beat in remaining (about 1 Tbs) Grand Marinier.

SERVE IMMEDIATELY -- with a dusting of confectionerís sugar and dollop of whipped cream.

ENJOY! sp