Easy Grand Marnier Soufflé

Cook Time 30 minutes

Servings 4

Ingredients

Softened butter to grease the moulds

50g caster sugar to coat the greased moulds

5 eggs at room temperature

Pinch of cream of tartar

120g caster sugar

Zest of 1 orange, finely grated

50ml Grand Marnier, Cointreau, brandy, Armagnac or Cognac

Icing sugar, for dusting

Tool

4 x 250-300ml soufflé moulds 

Method

Preheat the oven to 180°C.

Thoroughly butter the base and sides of the soufflé moulds. It is best to brush vertically upwards. Coat the moulds with a little sugar.

Separate the egg whites from the yolks, then place the whites in the bowl of a food mixer fitted with the whisk attachment. Place the yolks in a medium bowl.

Add a pinch of cream of tartar and 50g caster sugar to the egg whites, then beat on medium to high speed until the mixture almost forms stiff peaks. Continue beating while adding the remaining sugar, and beat until stiff.

While you’re beating the egg whites, thoroughly mix the egg yolks with the orange zest and Grand Marnier.

Using a large metal spoon, gently fold the Grand Marnier preparation into the egg whites until just combined.

Spoon the soufflé mixture into the prepared soufflé moulds, tapping them gently and smoothing the top with a flat spatula. Using your thumb, wipe the rim of the moulds clean.

Place soufflés on a metal tray and bake in the preheated oven for about 15 minutes. The soufflés should rise at least 2cm above the rim. Avoid opening the door while cooking.

Prepare 4 small plates for the cooked soufflés. 

When the soufflés are cooked, dust with icing sugar and serve immediately.