Grand Marnier Soufflé
Chef Willis Loughhead, Biscaya Grill, Ritz-Carlton, Coconut Grove-Miami,
FL
Adapted by StarChefs
Yield: 12 servings
Ingredients:
- 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
Method:
- 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.
- 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.
- Serve with confectioner's sugar and fresh
berries.
Recommended wine pairing: Tokay, Putonos #5, Disznoko 1995
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