Orange and Grand Marnier soufflés
Whisked egg-white soufflés flavoured with reduced orange juice and liqueur.
Active time25 min
Cooking27 min
Total1 h 30 minResting : 45 min
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Ingredients
- 50 g unsalted butter
- 4 large eggs
- 30 g cornflour
- 400 ml bottled 100% orange juice
- 90 g caster sugar
- 30 g icing sugar
- 50 ml Grand Marnier liqueur
Preparation
Pour the orange juice into a saucepan and boil until reduced to 200 ml. Mix the cornflour with the Grand Marnier. Whisk into the reduced juice and cook over a low heat until thick. Transfer to a bowl, cover the surface and cool completely.
30 g cornflour400 ml bottled 100% orange juice50 ml Grand Marnier liqueur- saucepan
- whisk
- bowl
- food wrap
Heat the oven to 190 °C. Soften the butter and brush the soufflé moulds in upward strokes from base to rim. Coat the sides with 50 g sugar and keep the moulds chilled. Separate the eggs and weigh out 100 g whites. Whisk to peaks, gradually adding the remaining 40 g sugar, until firm.
50 g unsalted butter4 large eggs90 g caster sugar- oven
- bowls
- pastry brush
- individual soufflé moulds
- electric whisk
Whisk the cold orange cream smooth and gently fold into the whisked whites with a spatula. Divide between the moulds and level without pressing down. Bake for about 12 minutes without opening the oven door. The soufflés should be risen and lightly golden. Dust with icing sugar and serve immediately.
30 g icing sugar- whisk
- spatula
- individual soufflé moulds
- oven
- sieve
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration