Grand Marnier Souffle with Earl Grey Sauce
Ingredients:
Sauce:
1 cup (250mL) whipping cream
6 Bigelow®
Earl Grey Tea Bags
4 large egg yolks
¼ cup (60mL) sugar
1 teaspoon (5mL) vanilla extract
Souffle:
3 tablespoons (45mL) butter
2 tablespoons (10mL) all-purpose flour
1 cup (250mL) whipping cream
1/3 cup (80mL) sugar
Grated zest of one orange
5 large egg yolks
1/3 cup (80mL) Grand Marnier®
Additional sugar for coating
6 large egg whites, room temperature
½ teaspoon (2.5mL) cream of tartar
Dash of salt
Powdered sugar to sprinkle on top
Yield: Serves 6 - Prep Time 15 minutes - Cook Time 35-45
minutes.
Instructions:
To prepare Souffle:
Preheat oven to 375ºF (190ºC). Butter a 2-quart (2L)
souffle dish and coat with sugar. Set aside.
Add butter to a saucepan and melt over medium heat, add flour and
whisk until smooth. Cook, stirring for 1 minute. Remove from heat.
Stir in cream, sugar and zest from orange. In a large bowl whisk
egg yolks until slightly thickened. Add a tablespoon (15mL) hot
cream into egg yolks to warm them. Slowly add egg yolks into cream
mixture, then stir in Grand Marnier®.
Beat egg whites in a large mixer until foamy. Add cream of tartar
and salt and continue beating until peaks are stiff but not dry.
Gently fold in egg yolk mixture. Combine carefully. Pour batter
into prepared dish. Bake for 35-40 minutes or until a cake skewer
inserted into the side of the souffle comes out clean. Sprinkle
with powdered sugar. Serve at once with the Earl Grey Sauce.
To prepare Earl Grey Sauce:
Add cream to saucepan and bring to a simmer, add Bigelow® Earl Grey tea bags and
infuse cream for 5 minutes. Remove tea bags and remove from
heat.
Whisk egg yolks with sugar in a bowl. Very slowly add infused
cream in a steady stream. Return to the heat and cook over low
heat, stirring constantly until custard is slightly thickened and
registers 175ºF (80ºC) on a thermometer, do not let it
boil. Remove from heat and add vanilla extract.
Nutritional Information:
Serving Size: 7 ounces (196g)
| Nutritional
Information Per Serving |
Percent of Daily
Value |
| Calories |
561 |
|
28% |
| Protein |
10 |
grams |
19% |
| Carbohydrate |
32 |
grams |
11% |
| Total Fat |
42 |
grams |
65% |
| Alcohol |
4 |
grams |
| Cholesterol |
440 |
milligrams |
147% |
| Saturated Fat |
25 |
grams |
123% |
| Monounsaturated Fat |
13 |
grams |
| Polyunsaturated Fat |
2 |
grams |
| Trans Fatty Acid |
0 |
grams |
| Total Dietary Fiber |
0.3 |
grams |
1% |
| Total Sugar |
26 |
grams |
| Percentage of Calories
|
| Protein |
6% |
| Carbohydrate |
22% |
| Total Fat |
67% |
| Alcohol |
5% |
| Vitamins & Mineral
|
| Sodium |
140 |
milligrams |
6% |
| Potassium |
195 |
milligrams |
6% |
| Vitamin A |
517 |
Retinol Equivalent |
35% |
| Vitamin C |
3 |
milligrams |
5% |
| Calcium |
93 |
milligrams |
9% |
| Iron |
0.9 |
milligrams |
5% |
| Vitamin D (ug) |
2 |
micrograms |
0% |
| Thiamin |
0 |
micrograms |
6% |
| Riboflavin |
0.4 |
milligrams |
23% |
| Niacin |
0.3 |
milligrams |
1% |
| Pyridoxine (Vitamin B6) |
0.1 |
milligrams |
6% |
| Folic Acid |
47 |
milligrams |
12% |
| Cobalamin (Vitamin B12) |
0.7 |
micrograms |
11% |
| Nutritional Recipe
Features |
| Soy Free |