Enjoy a taste of Provence with this Grand Marnier soufflé, served at chef Alain Ducasse’s restaurant and inn, L’Hostellerie de l’Abbaye de La Celle.

Grand Marnier souffle (Guillaume Czerw/PA)
Grand Marnier souffle (Guillaume Czerw/PA)
Grand Marnier souffle (Guillaume Czerw/PA)
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Nutrition Facts
Grand Marnier soufflé
Amount Per Serving
Calories 430 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 275mg92%
Sodium 143mg6%
Potassium 296mg8%
Carbohydrates 76g25%
Fiber 1g4%
Sugar 60g67%
Protein 14g28%
Vitamin A 428IU9%
Vitamin C 1mg1%
Calcium 90mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Grand Marnier soufflé

This delicious soufflé will certainly wow your guests
Cook Time25 mins
Course: Dessert
Cuisine: French
Servings: 6
Calories: 430kcal
Author: Nicolas Pierantoni

Equipment

  • Saucepan
  • Dish
  • Cling film
  • Baking tray
  • Ramekins

Ingredients

For the base

  • 250 ml milk
  • 50 g egg yolk or around 2 large eggs
  • 50 g sugar
  • 15 g cornflower
  • 8 g cream powder (as used in crème pâtissière)
  • zest of an orange

For the soufflé

  • 200 g egg white or around 7 eggs
  • 80 g sugar
  • 8 ml Grand Marnier
  • butter for greasing

For the sponge:

  • 100 g egg yolk or around 7 eggs
  • 80 g sugar
  • 180 g egg white or around 6 eggs
  • 30 g sugar
  • 60 g flour
  • 60 g potato starch

For the syrup

  • 200 ml water
  • 100 g sugar
  • orange peel

Method

  • Make the base. Boil the milk with the orange zest. Mix the egg yolks with the sugar to blanch them and add the cornflour and cream powder. Pour the milk over the mixture and return to the heat. Let the mixture boil for one minute and then put it in a dish. Cover in cling film, making sure the film is touching the cream to avoid the formation of a crust and allow to cool.
  • Make the sponge. Mix the egg yolks with the 80g sugar. Separately whip the egg whites, then add the whipped egg whites and the 30g sugar to the yolk/sugar mix. Stir in the flour and starch. Mix gently until the texture is even. Spread the mixture on a baking tray lined with baking paper. Bake for eight minutes at 200°C. Remove the sponge from the baking tray. Cut out discs measuring 65mm and then soak them in the syrup – just bring the water, sugar and orange peel to a boil to make that syrup.
  • Make the soufflé. Grease the ramekins with butter and sprinkle with sugar. Warm the cream base and whisk in the Grand Marnier. Beat the egg whites until they are stiff and add the sugar. Gently add the whites to the cream base. Fill the ramekins to a third with the cream base and place the sponge on top. Finish filling the ramekins with the cream. To allow the soufflé to rise well, gently pass your thumb around the edge of the ramekin. Bake at 185°C for 12 minutes. Serve.

Nutrition

Calories: 430kcal | Carbohydrates: 76g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 275mg | Sodium: 143mg | Potassium: 296mg | Fiber: 1g | Sugar: 60g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

L’Hostellerie de l’Abbaye de la Celle
10, place du Général de Gaulle
83170 La Celle en Provence
(0)4 98 051 414
[email protected]
abbaye-celle.com/en

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