Soufflés Grand Marnier

Soufflés Grand Marnier Jacques & Suzanne

Instructions

Sprinkle with sugar 4 well-buttered 1½-cup soufflé dishes. In a saucepan combine the milk and the butter. In a bowl combine the cornstarch, ½ cup of the granulated sugar, and a pinch of salt, stir the mixture into the milk mixture with the orange rind, and cook the mixture over moderate heat, whisking, until it is thickened. Remove the pan from the heat, whisk in the egg yolks and 2½ tablespoons of the Grand Marnier, and transfer the mixture to a large bowl.

In another large bowl beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 3 tablespoons granulated sugar and beat the whites until they hold stiff peaks. Stir half the whites into the yolk mixture gently and fold in the remaining whites gently but thoroughly. Divide the mixture among the soufflé dishes and bake the soufflés in a preheated 400° oven for 12 minutes, or until they are puffed and firm on top. In a chilled bowl beat the cream until it holds soft peaks, beat in the confectioners' sugar and the remaining 1½ tablespoons Grand Marnier, and beat the cream until it holds stiff peaks. Serve the soufflés with the whipped cream. Serves 4.