Orange and Grand Marnier souffles
Equipment used
– Soufflé mould
– Tefal baking tray
– Angled spatula
Ingredients
Soufflés
75g egg yolks60g caster sugar2 orange zests30g Grand Marnier140g egg whites
+caster sugarButter
The recipe
For 3 to 4 soufflés (depending on the size of your moulds)
Soufflés75g egg yolks60g caster sugar2 orange zests30g Grand Marnier140g egg whites
+caster sugarButter
In a bowl, add the egg yolks, the zest of 2 oranges (washed beforehand) and the Grand Marnier. Mix well and chill.
Butter the soufflé moulds generously from bottom to top, trying to leave a collar of butter at the top to make it easier for the soufflé to rise. Pour in a little caster sugar and tilt the mould to distribute it evenly. Place the moulds in a cool place.
Pour the egg whites into another bowl. Beat them with an electric mixer and gradually fold in the caster sugar. Take a small amount of egg white and add to the previous mixture. Mix well. Pour in the remaining egg whites and mix gently with a spatula to prevent the whites from falling back.
Preheat the oven to 210°C.
Pour the mixture into each soufflé mould (preferably use moulds with straight sides). Tap the mould a little on the table to remove any air.
Using an angled spatula, smooth the surface then use your thumb to wipe the edge of the mould clean. Place the ramekins on a baking tray and place in the oven immediately.
Cook for around 10 to 11 minutes. The time may vary depending on the oven and the size of your moulds. Be careful not to open the oven during baking.
Sprinkle with icing sugar and serve immediately!
