Grand Marnier soufflé

Ingredients for 4 servings:

• 2 tbsp butter
• 4 egg yolks
• 3 egg whites
• 3 tbsp sugar
• 4 pinches of sugar
• 4 pinches of powdered sugar
• 40 ml Grand Marnier
• ½ orange(s), grated peel
• 1 tbsp cornstarch, dissolved in a little water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Orange soufflé

A soufflé is a delicate matter. As wonderfully golden as the mixture rises in the oven, it can collapse horribly quickly within seconds of being taken out, creating a pitiful scene. The mere hint of a gust of wind is enough to ruin its entire splendor. Once it’s ready, everything should move very quickly. It’s the guests’ duty to wait for this dessert, not the other way around. As a chef, don’t let anything distract you; instead, keep a close eye on the cooking process. Go ahead! Preheat the oven to 225°C. Lightly butter four small baking dishes, approximately 8-10 cm in diameter and 5-6 cm high, and evenly distribute a pinch of sugar in them. Carefully beat the egg yolks with the orange zest and Grand Marnier in a double boiler until rose-like, stir in the dissolved cornstarch, and then chill in an ice-water bath. Beat the egg whites with the sugar until stiff peaks form, stir a tablespoon into the cold egg yolk mixture to make it smooth, then carefully fold in the remaining beaten egg whites. Pour this mixture into the molds, leaving a 1 cm gap at the top, smooth the surface, and draw a small groove parallel to the edge about 1 cm from the edge. Then place the molds in the oven. After 2 minutes, reduce the heat to 200°C and bake for about 20 minutes, until they are golden yellow, lightly browned, and risen. Never open the oven door during this time. Finally, close all the windows, remove the soufflés, sprinkle with powdered sugar, and serve immediately.