Grand Marnier Souffles With Crme Anglaise Food

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INDIVIDUAL ORANGE SOUFFLéS WITH GRAND MARNIER CRèME ANGLAISE



Individual Orange Soufflés with Grand Marnier Crème Anglaise image

Categories     Sauce     Bake     Low Fat     Orange     Pastry     Simmer     Boil     Grand Marnier

Yield serves 6

Number Of Ingredients 18

CRÈME ANGLAISE
3 3/4 cups evaporated skim milk
1/4 cup heavy cream
3 tablespoons light agave nectar
1/2 tablespoon arrowroot powder mixed with 1 tablespoon cold water
3 tablespoons Grand Marnier
1/2 teaspoon vanilla extract
SOUFFLÉS
3 tablespoons unsalted butter
1/4 cup sprouted spelt flour or whole wheat pastry flour
Pinch of sea salt
1/2 cup (1 percent) low-fat milk
1 teaspoon freshly grated orange zest
1/3 cup freshly squeezed orange juice (about 1 orange)
1/3 tablespoon Grand Marnier liqueur (optional)
4 large eggs, separated
1/3 cup light agave nectar
Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

  • Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
  • Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
  • Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
  • In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
  • Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
  • In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
  • Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.

GRAND MARNIER SOUFFLES WITH CRèME ANGLAISE



Grand Marnier Souffles with Crème Anglaise image

Provided by Tom Ponticelli

Categories     Liqueur     Dairy     Egg     Dessert     Bake     Orange     Vanilla     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

3/4 stick (6 tablespoons) unsalted butter plus additional for buttering ramekins
1 cup sugar plus additional for coating ramekins
1/4 cup plus 2 tablespoons all-purpose flour
1 cup whole milk
7 large egg yolks
1/4 teaspoon vanilla
1/8 teaspoon orange oil*
2 tablespoons Grand Marnier
8 large egg whites
Accompaniment:egrave;me anglaise *available at specialty foods shops

Steps:

  • Preheat oven to 400°F. Generously butter eight 1-cup (3 1/2 x 2-inch) ramekins and coat with sugar, knocking out excess sugar.
  • In a 1 1/2-quart heavy saucepan melt 3/4 stick butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk and cook over moderate heat, whisking, until mixture is very thick and pulls away from sides of pan. Transfer mixture to a bowl and cool 5 minutes. In a large bowl whisk together yolks, vanilla, oil, and a pinch salt, and whisk in milk mixture and Grand Marnier, whisking until smooth.
  • In a large bowl with an electric mixer beat whites until they hold soft peaks. Beat in 1 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks. Whisk about one fourth meringue into yolk mixture to lighten and with a rubber spatula fold in remaining meringue gently but thoroughly.
  • Spoon batter into ramekins, filling them just to rim, and arrange ramekins at least 1 1/2 inches apart in a large baking pan. Add enough hot water to pan to reach halfway up sides of ramekins and bake soufflés in middle of oven 20 minutes, or until puffed and tops are golden.
  • Remove pan from oven and transfer ramekins to dessert plates. With 2 forks pull open center of each soufflé and pour some crème anglaise into opening.
  • Serve souffl s immediately.

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