Baking

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
40M

Ingredients

Method

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.

Related stories