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home > recipes > dessert > grand marnier soufflé
from Yardley, PA Serves 6. Pastry Cream 1 vanilla bean 1 cup whole milk 2 1/2 ounces granulated sugar 3 large egg yolks 2 ounces cornstarch 4 ounces Grand Marnier Vanilla Crème Anglaise (Sauce) 1 vanilla bean 1 cup whole milk 2 ounces granulated sugar 3 large egg yolks Almond Tuile 1/2 ounce granulated sugar 1/2 fluid ounce fresh orange juice 1 ounce all-purpose flour 1 ounce unsalted butter 1/2 ounce sliced almonds Mango Topping 4 ounces mango, diced and marinated in Grand Marnier Powdered sugar, as desired Milk, as desired 6 teaspoons candied orange zest Soufflé Mix 16 ounces egg whites Butter, as needed 3 ounces granulated sugar Method For the pastry cream. cut the vanilla bean lengthwise and remove the paste. In a medium saucepan. heat the milk vanilla bean paste and half of the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch, then add to the milk slowly, cooking and stirring continuously until the mixture thickens. Remove from the heat and add the Grand Marnier. For the vanilla crème anglaise, cut the vanilla bean in half lengthwise. In a medium saucepan, heat the milk, vanilla bean and half of the granulated sugar to boiling. In a small rnixing bowl, beat the egg yolks with the other half of the granulated sugar, then add to the milk slowly, cooking and stirring contmuously for 1 minute. For the almond tuile, grease the baking paper. In a medium mixing bowl, stir all the almond tuile ingredients together until the batter is well mixed. Place in the refrigerator. Preheat oven to 375°F (190°C). Spread the batter on the greased baking paper with a spatula until golden brown. Cut rectangular shapes 1/2 inch by 2 inches. When cool, reserve in an airtight container. For the soufflé mix, preheat oven to 450°F (230°C) for 12 minutes. Grease soufflé dishes with butter, and sprinkle with granulated sugar. In a large mixing bowl, beat the egg whites until soft peaks form. Add to warm pastry cream. To serve, fill up to half the height of the dish with the pastry cream mixture. Place the diced mango on top, then add more cream to the top of the dish. Bake at 450°F (230°C) for 12 minutes. Remove from the oven. Dust with powdered sugar. Decorate with mint leaves, candied orange zest and almond tuile. Serve with vanilla crème anglaise.

Grand Marnier Soufflé


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(posted December 30, 2011)

from Yardley, PA

Serves 6.

Pastry Cream
1
vanilla bean
1 cup whole
milk
2 1/2 ounces
granulated
sugar
3 large
egg yolks
2 ounces
cornstarch
4 ounces
Grand Marnier

Vanilla Crème Anglaise (Sauce)
1
vanilla bean
1 cup whole
milk
2 ounces
granulated
sugar
3 large
egg yolks

Almond Tuile
1/2 ounce
granulated
sugar
1/2 fluid ounce fresh
orange juice
1 ounce
all-purpose
flour
1 ounce
unsalted
butter
1/2 ounce sliced almonds

Mango Topping
4 ounces
mango, diced and marinated in Grand Marnier
Powdered
sugar, as desired
Milk, as desired
6 teaspoons candied
orange zest

Soufflé Mix
16 ounces
egg whites
Butter, as needed
3 ounces
granulated
sugar

Method
For the
pastry cream. cut the vanilla bean lengthwise and remove the paste. In a medium saucepan. heat the milk vanilla bean paste and half of the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch, then add to the milk slowly, cooking and stirring continuously until the mixture thickens. Remove from the heat and add the Grand Marnier.

For the
vanilla crème anglaise, cut the vanilla bean in half lengthwise. In a medium saucepan, heat the milk, vanilla bean and half of the granulated
sugar to boiling. In a small rnixing bowl, beat the egg yolks with the other half of the granulated sugar, then add to the milk slowly, cooking and stirring contmuously for 1 minute.

For the
almond tuile, grease the baking paper. In a medium mixing bowl, stir all the almond tuile ingredients together until the batter is well mixed. Place in the refrigerator. Preheat oven to 375°F (190°C).

Spread the
batter on the greased baking paper with a spatula until golden brown. Cut rectangular shapes 1/2 inch by 2 inches. When cool, reserve in an airtight container.

For the soufflé mix, preheat oven to 450°F (230°C) for 12 minutes.
Grease soufflé dishes with butter, and sprinkle with granulated
sugar. In a large mixing bowl, beat the egg whites until soft peaks form. Add to warm pastry cream.

To serve, fill up to half the height of the dish with the
pastry cream mixture. Place the diced mango on top, then add more cream to the top of the dish. Bake at 450°F (230°C) for 12 minutes. Remove from the oven. Dust with powdered sugar. Decorate with mint leaves, candied orange zest and almond tuile. Serve with vanilla crème anglaise.



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