Best 9 Flourless Orange Souffles With Grand Marnier Sauce Recipes

SOUFFLE A L'ORANGE

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

FLOURLESS ORANGE SOUFFLES WITH GRAND MARNIER SAUCE

Steps:

• Preheat oven to 450 degrees.
• Butter four 1 1/2-cup souffle dishes. Chill.
• Pour the orange juice into a large mixing bowl. Add 1/3 cup sugar. Add the five egg yolks to the bowl along with 2 teaspoons grated orange zest. Place the egg whites and remaining sugar in a copper mixing bowl.
• Whisk the yolks until lemon-colored. Whip the egg whites until they form stiff peaks.
• Blend about a quarter of the egg whites into the yolk mixture, stirring gently with a spatula. Fold in the remaining whites.
• Fill the chilled souffle dishes with the mixture. Smooth the tops slightly with spatula. Bake for about 12 minutes.
• Meanwhile, in a saucepan over medium heat, combine the remaining teaspoon of orange zest, the orange sections, the marmalade and the Grand Marnier. Heat to warm.
• To serve, make a hole in the middle of each souffle and pour in some of the sauce.

LOWEST FAT CHOCOLATE AND GRAND MARNIER SOUFFLE

Steps:

• Preheat oven to 350 degrees. Butter and dust a 1-1/2 quart souffle dish with sugar. Put egg whites in mixer bowl with cream of tartar. In a medium saucepan, stir together sugar, cocoa, flour, and salt. Stir in milk and Grand Marnier and cook over medium heat, stirring constantly until mixture boils and is smooth and thickened. Stir in the vanilla and orange peel. Set aside. Beat the egg whites only until they cling to the side of the mixing bowl when you tilt it. Stir the yolks into the sauce. Mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl. Gingerly but thoroughly fold the sauce into the whites. Then pour the mixture into the prepared souffle dish. Bake for about 30 to 40 minutes. Don't open oven door for at least 30 minutes. Serve immediately.

INDIVIDUAL ORANGE SOUFFLéS WITH GRAND MARNIER CRèME ANGLAISE

Steps:

• Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
• Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
• Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
• In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
• Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
• In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
• Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.

SOUFFLE AU GRAND MARNIER

Steps:

• Preheat the oven to 425º. Move an oven rack to the lower third of the oven.
• Coat the inside of an 8-cup souffle dish with 2 tablespoons of butter. Add 2 tablespoons of granulated sugar and roll it around the inside of the dish to coat. Discard the remaining sugar and set the dish aside.
• In a small saucepan, heat the milk, 1/2 cup granulated sugar, and the orange zest until the mixture steams. Remove from heat and set aside.
• While the milk is warming up, heat a 2-quart saucepan over medium heat and add the remaining 2 tablespoons butter. Let the butter melt, then add the flour and salt and cook, stirring, until the mixture is foamy, about 2 minutes. With the saucepan still over the heat, whisk the flour mixture and add the hot milk all at once. Whisk until the mixture becomes thick and velvety, about 2 minutes. Remove from the heat and transfer to a large bowl. Let the mixture cool for 5 minutes. This is the base for your souffle.
• Whisk the egg yolks, one at a time, into the souffle base. Add the Grand Marnier and set aside.
• Using a mixer set on medium speed, beat the 7 egg whites until they are foamy. Turn the speed to high. When the whites form soft peaks, add the remaining 1/4 cup granulated sugar slowly. Continue to beat on high speed for 1 minute. The whites should become glossy and firm.
• To assemble the souffle, add one-fourth of the egg whites to the souffle base. using a large flat spatula, gently turn and fold the souffle base up and over the top of the egg whites to lighten the mixture. Add half the remaining egg whites and fold, leaving some streaks of white. Then add the remaining egg whites and gently fold them in completely. Be careful not to overmix or the whites will deflate, leaving you with an under-risen souffle. The secret to success here is in folding until each addition of egg whites is almost incorporated, then adding the next batch and so on until all the whites are incorporated.
• Gently transfer the souffle batter into the prepared dish and flatten the top with a spatula. Run a finger or spoon around the edge of the souffle, leaving a trough about 1/2-inch deep. This will allow the souffle to rise even higher.
• Put the souffle in the oven and immediately turn the heat down to 375º. Bake for 20 minutes, then pull out the oven rack, and carefully dust the souffle with the confectioner's sugar. Gently push the rack back into the oven and close the door. (Don't over worry about a stray noise or bump affecting your souffle. They are much hardier than you think.) Check the souflle after 15 minutes and gently jiggle it. If it moves slightly in the center the souffle is done. If it is loose on the edges, bake for another 5 minutes. It should be brown and crusty on top.
• Remove the souffle from the oven and serve immediately.

ORANGE SAUCE WITH GRAND MARNIER

Steps:

• In a medium saucepan, mix the sugar, cornstarch and the salt.
• Gradually whisk in the orange juice and cook over medium heat until the sauce has thickened and is transparent, about 3 minutes.
• Remove from the heat and add the butter and Grand Marnier.
• Serve warm or cold.

FROZEN GRAND MARNIER SOUFFLES

Steps:

• Cut out four 14x6-inch strips of foil. Fold each lengthwise in half. Wrap 1 around each of four 2/3-cup soufflé dishes. Secure with tape if necessary. Whisk first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk until thermometer registers 140°F for 3 consecutive minutes, about 10 minutes. Remove from over water. Using electric mixer, beat until cool, about 4 minutes.
• Using electric mixer fitted with clean dry beaters, beat cream in large bowl until stiff peaks form. Fold Grand Marnier mixture into cream.
• Divide soufflé mixture among prepared dishes. Freeze at least 4 hours or overnight.
• Remove foil collars from soufflés. Serve, passing Bittersweet Chocolate Sauce separately.

FROZEN GRAND MARNIER SOUFFLE

Steps:

• Dissolve gelatin in the boiling water.
• Beat yolks until light. Add orange juice, sugar, Grand Marnier and gelatin, and beat about 3 minutes. Refrigerate until mixture begins to thicken.
• Meanwhile, make waxed-paper collar for a souffle dish 7 1/2 to 8 inches in diameter. Collar must stand 2 inches above rim of dish.
• Beat egg whites to stiff peaks.
• Clean beaters and bowl and beat cream to soft peaks. Fold beaten whites and cream into yolk mixture.
• Spoon mixture into collared souffle dish, cover with aluminum foil and freeze overnight. When souffle is mostly frozen (it never freezes completely) wrap well in foil. It may be left in freezer 2 weeks.
• To serve, remove collar and roll edge of souffle in ground praline.