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    Grand Marnier Soufflés

    Source of Recipe


    List of Ingredients

    Grand Marnier Soufflés --
    Serves: 8

    Butter-Flavored vegetable cooking spray
    2 tsp. sugar

    Bittersweet Chocolate Sauce (below)
    1/4 c. reduced-calorie stick margarine
    1/4 c. flour
    3/4 c. skim milk
    1/4 c. Grand Marnier – or – other orange-flavored liqueur
    2 T. sugar
    2 egg yolks, beaten
    1 tsp. vanilla extract
    6 egg whites
    1/8 tsp. cream of tartar
    3 T. sugar

    Coat 8 (6-oz.) soufflé dishes with vegetable cooking spray; sprinkle bottom of each dish evenly with 1/4 tsp. sugar. Spoon 1 T. + 1 tsp. Bittersweet Chocolate Sauce into each soufflé dish. Set aside.

    Melt margarine in a medium saucepan over medium heat. Add flour, stirring until mixture is smooth. Cook mixture 1 minute, stirring constantly. Gradually add milk, liqueur and 2 T. sugar, stirring constantly. Cook sauce, stirring constantly until mixture is thickened and bubbly.

    Gradually stir about one-fourth of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over low heat 1 to 2 minutes stirring constantly. Remove mixture from heat and stir in vanilla. Let cool 5 minutes.

    Beat egg whites and cream of tartar at high speed until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold about one-fourth of beaten egg white into custard mixture; gently fold in remaining beaten egg white. Spoon 3/4 c. egg white mixture into each prepared soufflé dish.

    Place soufflé dishes in 2 (9-inch_ square baking pans; pour hot water into pans to a depth of 1/2 inch. Bake at 350º for 25 minutes or until soufflés are puffed and golden. Remove dishes from water and serve immediately.

    Bittersweet Chocolate Sauce (used above)
    Yield: 2/3 cup

    1/4 c. + 2 Tablespoons unsweetened cocoa
    1/4 c. chocolate
    1/4 c. hot water
    3 T. light corn syrup
    2 T. Grand Marnier – or – other orange-flavored liqueur

    Combine cocoa and sugar in a small saucepan, stir well. Gradually add water, stirring until mixture is smooth. Stir in corn syrup and liqueur. Bring mixture to a boil over medium heat; boil 2 minutes or until thickened, stirring constantly. Cool completely.





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