Grand Marnier Souffle (2)
rec.food.recipes/Janie McKinney

About souffles.....

Souffles have a notoriously short life span; you can count on them holding up for only 10 minutes in a holding oven. Here are a few hints to help your souffle have sufficient "puff":

1. Beware of drafts. Don't waste a second between the beating of the whites and putting the souffle dish in the preheated oven.

2. Serve immediately after baking.

3. If the souffle requires a white sauce (mixture of butter, flour, and milk), heat the white sauce just to a boil and remove from heat for 30 seconds before adding the eggs and other ingredients.

4. Make sure all ingredients are at 70 degrees F (room temperature).

5. Beat the egg whites until stiff but not dry.

6. Use a straight-sided souffle dish.

7. Grease bottom and sides well with butter and then dust thoroughly with powdered sugar. If you fail to grease the sides, the lovely brown crust will not rise as high and, worse, will have to be scraped off the dish.

8. Make sure the oven is the right temperature. A souffle needs quick bottom heat. If you have an old electric oven, you might consider removing the top heating element. Otherwise, the top will brown too quickly and keep it from rising as high as it should.

9. To make a "high hat" souffle, you may use a rubber spatula or a large spoon to run a groove that is about 1 1/2 inches deep about 1 1/4 inches from the edge of the dish.

10. Be sure to use the indicated size of baking dish, as the dish size affects the lightness and volume of the finished souffle.

SOUFFLE GRAND MARNIER
Adapted from The Joy of Cooking (Irma S. Rombauer & Marion Rombauer Becker)
Makes an 8-inch souffle

8 lightly beaten egg yolks
2/3 cup granulated sugar
1/2 cup Grand Marnier
10 egg whites
1/4 teaspoon cream of tartar

Butter and thoroughly dust with powdered sugar the bottom and sides of an 8-inch souffle dish. Preheat oven to 400 degrees F. In a double boiler over boiling water, beat the egg yolks and sugar. Continue to beat until the mixture forms a broad ribbon as it runs from a lifted spoon. Add the Grand Marnier. To stop the cooking when it reaches the correct stage, transfer the mixture to a bowl and beat it over ice until cool.

Beat the egg whites until foamy; add the cream of tartar. Continue to beat until egg whites are stiff but not dry. Gently fold the egg yolk mixture into the egg white mixture until well blended. Mound the mixture into the prepared souffle dish and bake 12 to 15 minutes, or until firm. Serve at once.

SOUFFLE AU GRAND MARNIER
Adapted from The New York Times Cookbook (Craig Claiborne)
Makes 5 servings

3 tablespoons butter
3 tablespoons flour
3/4 cup milk
3 tablespoons orange marmalade
4 egg yolks, lightly beaten
1/4 cup Grand Marnier
6 egg whites

Preheat oven to 375 degrees F. Melt the butter in a saucepan and stir in the flour. Add milk gradually, stirring with a wire whisk, and cook over low heat until mixture thickens. Remove from heat and wait 30 seconds Beat the egg whites until stiff and fold them into the first mixture. Butter a 1 1/2-quart souffle dish and sprinkle powdered sugar on the bottoms and sides. Pour the souffle mixture into the prepared souffle dish and bake until puffed and golden brown, 30 to 45 minutes.