Frozen Souffle Dessert Recipe - Grand Marnier Soufflé Glacé
Frozen souffle recipe with text and photo instructions, in both American and metric measures.
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Grand Marnier Soufflé Recipe - perfect for Mother's Day!
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Grand Marnier Soufflé Recipe - perfect for Mother's Day or anyone special
2 mini servings (adjust recipe as necessary for other circumstances, my molds are 4in across)
Butter + caster sugar for molds
125 g milk
2 egg yolks (large)
27 g sugar, caster
13 g flour, AP
7 g grand marnier
1 tsp orange zest
2 egg whites (large)
8 g sugar (granulated)
Preheat the oven to 375F/190C with the middle rack in place.
First, prepare ramekins by brushing on softened butter and then coating with fine caster sugar. Set aside.
Prepare a simple bain marie over a stove or cooktop by filling a saucepan with water and letting it come to a boil. Pour milk into it and let the milk heat up — if using flavorings that require infusing (vanilla bean, orange peel), put them into the milk here.
Separate your eggs. Starting with the yolks, mix in the first amount of sugar and whisk until light yellow and of thick consistency. Add in the flour and mix until there are no more lumps. Begin adding the hot milk while whisking the egg yolks vigorously — this is tempering, and will allow us to bring the temperature up so we can then cook on the stove top. Pour this milk and yolk mixture into a saucepan and cook over medium heat on a saucepan until the roux thickens. Once you can see the streaks, take of the heat and continue whisking to help cook off the taste of raw flour. Add the Grand Marnier and vanilla (or other extracts/flavors) and set aside to allow for cooling.
Begin whipping the egg whites with a dash of salt over the same bain marie. Whisk vigorously so that the whites do not cook. Continue whisking until frothy and no large bubbles appear and gradually add in the second portion of sugar. Whisk until stiff peaks form (or soft peaks if meringue is still hard to distinguish). Add ⅓ of the meringue into the cooled roux mixture. Mix to lighten. Then fold in the rest of the meringue. Fold until homogenous and pour into prepared ramekins.
Bake for about 10-15 minutes until the surface is dry to the touch. Serve immediately — they typically collapse within 3-5 minutes. Serving with sauces/condiments is also a great touch.
Website:
its-v.com
Materials:
white 4oz ramekins (4in across in diameter)
Music:
Skyward by Scott Buckley Attribution 4.0 International (CC BY 4.0) Music promoted by Audio Library
How to Make the Best Souffle! | Grand Marnier Souffle Recipe
How to Make the Best Souffle! | Grand Marnier Souffle Recipe
5-star quality! The cloud-like texture and orange hints inside this delicate treat, a Grand Marnier Souffle should be reserved for those special nights!
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INGREDIENTS
~Base~
1 cup (240mL) whole milk
1 tbsp (15mL) pure vanilla extract with seeds
Large pinch of Kosher salt
3 large egg yolks
1⁄4 cup (50g) granulated white sugar
1⁄4 cup (30g) all-purpose flour
1 tsp (2g) freshly grated orange zest
1 tbsp (15mL) Grand Marnier liqueur
~Meringue~
5 large egg whites
Large Pinch of Cream of Tartar
2 tbsp (25g) granulated white sugar
~Ramekins~
Unsalted butter, melted
Granulated White Sugar
~Garnishment~
Sifted Powdered Sugar
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TIMESTAMPS
0:00 Intro
0:39 Ingredients & Method
8:34 Results
9:54 Outro
The Best Chocolate Soufflé You’ll Ever Make
The Best Chocolate Soufflé You’ll Ever Make
A soufflé is a baked egg-based dish often served as a savory main dish or sweetened as a dessert.
Soufflés can be very intimidating to make but the truth is, it’s actually pretty easy to make. If you follow this recipe carefully you’ll make perfect chocolate soufflés every time. These dark chocolate soufflés have a delicious molten center and a light, bouncy outside which any chocolate lover will cherish.
These individual-serving chocolate soufflés are dark and intense in flavor, yet with a light and not too sweet custardy texture are the perfect dessert for any special occasion. Make sure to use good quality dark chocolate in order to get that intense chocolate flavor, but if you prefer not too intense and slightly sweeter soufflé you can also use semisweet or milk chocolate for the recipe. For maximum satisfaction always serve a soufflé straight from the oven and a scoop of vanilla ice cream on top can be a great accompaniment.
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Ingredients & Full Recipe????????????
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Music
The Loyalist - Pinecrest by The Loyalist
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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Soufflé au Grand Marnier
Dans cette vidéo, comment réaliser un Soufflé au Grand Marnier
#cuisinefrancaise #cuisinedavant #patrickdujancourt #cuisineauthentique #souffleaugrandmarnier #souffleaugrandmarnier
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Patrick Dujancourt
Licence
Licence de paternité Creative Commons (réutilisation autorisée)
Comment faire un soufflé au Grand Marnier
Chef de cuisine expatriée à Barcelone, addict de cuisine fait maison je viens partager mes recettes et mes astuces de chef.
Réaliser un soufflé paraît compliqué, mais c'est assez facile à faire et trés rapide, je vais vous donner quelques astuces pour ne plus jamais le râter.
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Ingrédients pour 3 soufflés
3 oeufs
19 ml Grand Marnier
75 gr beurre
un peu de beurre
sucre glace
Beurrez les moules à soufflé dans le sens de la hauteur à l'aide d'un pinceau.
Sucrez les moules.
Montez les blancs en neige avec 25 gr de sucre à vitesse moyenne puis serrez les blancs avec le reste du sucre .
Dans un cul-de-poule, mélangez les jaunes d'oeufs et le Grand Marnier. Incorporez une partie des blancs montés aux jaunes puis incorporez ce mélange dans le reste des blancs montés à l'aide d'une maryse an allant bien au fond de la cuve.
Une fois le mélange homogéne, versez-le délicatement dans les moules. Remplissez à ras puis lissez le bord du moule à l'aide de votre pouce.
Faire cuire au four à 170 degrés pendant 10 minutes.
Au moment de servir soupoudrez de sucre glace.