Orange liqueur soufflés with macerated fruits

We used Grand Marnier in this recipe, but you can use any orange or citrus flavoured liqueur, such as Cointreau. Scrape a knife over the top of the soufflé before baking, for a nice even top.
orange liqueur soufflés with macerated fruits
6 Item



1.Preheat oven to 200°C/400°F. Grease six 1 cup (250ml) ovenproof dishes. Sprinkle inside of dishes with a little extra caster sugar; shake away excess. Place dishes on oven tray.
2.Combine glacé fruit and liqueur in small bowl; cover, stand 30 minutes. Spoon fruit mixture into dishes.
3.Melt butter in medium saucepan, stir in flour; cook, stirring, over medium heat 1 minute. Remove from heat; gradually stir in combined rind, sugar, extra liqueur, milk and cream. Stir mixture over high heat until mixture boils and thickens. Remove from heat; transfer to large bowl, stir in egg yolks.
4.Beat egg whites in medium bowl with electric mixer until soft peaks form; fold into egg mixture, in two batches. Pour mixture into dishes.
5.Bake soufflés about 20 minutes or until puffed and browned lightly. Serve immediately, dusted with sifted icing sugar.

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