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{volume 7}  
Grand Marnier Soufflé
Chef Willis Loughhead, Biscaya Grill, Ritz-Carlton, Coconut Grove-Miami, FL
Adapted by StarChefs

Yield: 12 servings


  • 50 ounces mandarin purée
  • 7 ounces white sugar
  • 4 ounces corn starch
  • 21 ounces egg white
  • 6 1/2 ounces sugar
  • 12 mini savarin
  • Confectioner's sugar
  • Fresh berries
  1. To prepare soufflé: Bring puree and 200 grams of sugar to a boil. Dilute corn starch with a little water and pour slowly into boiling liquid while whisking. Pour liquid into a container and cover with plastic, then chill.
  2. Whisk egg whites until just peaking and add 180 grams of sugar. Whisk 1/3 of the meringue into the base liquid. Gently fold the rest of the meringue into the mixture. Pipe half-way up into buttered and sugared baking molds. Place the savarin in the center and continue piping to the top. Bake at 350 F for 15-17 minutes.
  3. Serve with confectioner's sugar and fresh berries.

Recommended wine pairing: Tokay, Putonos #5, Disznoko 1995

Aphrodisiacs Archives:
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