Serves 6:
To butter the moulds:
- 70 g butter
- 100 g sugar
- Zest of 1 orange
Grand Marnier® ladyfinger biscuits:
- 6 ladyfinger biscuits cut in 5
- 100 ml Grand Marnier® Cordon Rouge liqueur
- 50 ml orange juice
Soufflé base:
- 450 ml milk
- Zest of ½ orange
- 25 g flour
- 25 g cornstarch
- 25 g butter
- 7 egg yolks (140 g)
- 7 egg whites (210 g)
- 150 g sugar
- 100 ml Grand Marnier® Cordon Rouge liqueur
Blend the softened butter with the orange zest.
Coat the inside of the moulds with this mixture using a pastry brush and sprinkle to coat with sugar.
Shake out the excess.
Heat the orange juice.
Add the liqueur.
Lightly dip the biscuits in this mixture.
Heat the milk, flour and cornstarch while whisking constantly.
Boil for 2 min.
Remove from heat and add the butter, liqueur and yolks.
Beat the whites until stiff, adding the sugar in two additions.
Fold beaten whites into the soufflé base gently with a rubber or wooden spatula.
Fill the moulds halfway with this mixture.
Arrange the ladyfinger biscuits in the moulds and fill to the top with the remaining soufflé mixture.
Wipe off the rims of the moulds and place in a 200° C preheated oven (heated from both top and bottom) for approximately 15 min.
Serve immediately.
Details are the key to the success of this recipe.
The whites must be at room temperature with no trace of yolk in order to be properly beaten.
Mixing the whites with the soufflé base must be done gently and with great care.
If the soufflés fall, put them in the microwave for 10 seconds to puff them up again but keep an eye on them: they could explode if left too long.
Serve with a glass of Grand Marnier® Cuvée du Cent Cinquantenaire liqueur.
To intensify the flavour, use butter flavoured with orange zest. Traditionally served in a ramekin, the soufflé may also be baked in a transparent dish to show off its beautiful, airy texture.
