Soufflè grand marnier
calories: high
category:
cost: Medium
difficulty: easy
preparation time: 30
Ingredients
Milk 1/2 litre
Sugar 150 gr.
Butter 50 gr.
Flour 50 gr.
Grand marnier 5 cl
Egg yolks 5
Egg whites 7
See our
Wine Tips
for your meals
Sugar 150 gr.
Butter 50 gr.
Flour 50 gr.
Grand marnier 5 cl
Egg yolks 5
Egg whites 7
See our
Wine Tips
for your meals
Preparation Put the sugar in to the milk, and boil it.On the side, add the flower to the softy butter, and mix it. Add slowly the milk to the flower and butter together.Keep workin on it until u get a solid cream.
Take it away from the fire, and pour on it the Grand Marnier.
Add to the compose, one at the time the eggs’s yolk, until you make a homogeneous mass. On the side, whip the albumens until you get something that look like a whipped cream and add it to the previous compose (solid cream).
Get a mould or baking tin, and grease it with butter and put the result of your pacient work in it.
Switch on the oven at the temperature of 1600°C and cook it for 30 minutes. The Chef's tips You can drink it at the end of your meal, infact it’s a great digestive Curiosity The origin of the Grand Marnier is from France.It’s an abstract from a distilled sour orange skin from Haiti, that is added to Cognac. All of it is aged for long time. So we have a fine liquor, used for making tasty recipes an beautiful cocktails
Take it away from the fire, and pour on it the Grand Marnier.
Add to the compose, one at the time the eggs’s yolk, until you make a homogeneous mass. On the side, whip the albumens until you get something that look like a whipped cream and add it to the previous compose (solid cream).
Get a mould or baking tin, and grease it with butter and put the result of your pacient work in it.
Switch on the oven at the temperature of 1600°C and cook it for 30 minutes.
