search
Loading
|  home | feedback | help          
StarChefs
 
{volume 7}  
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:
  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:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy