1 Review

Deliciously Fun! Light as air! I made this after seeing the Souffle class for zaar world tour III hosted by Chef Kate and Chia. I was surprised at how easy it was. A couple of tips I picked up in the class: You can make a foil collar, just make sure to spray it with non-stick spray first, use room temperature eggs, and use a knife to trace around the edge of the souffle dish before baking. I subbed Cointreau in place of the Grand Marnier and it added a very light flavor. A great recipe!

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cookiedog June 16, 2007
Decadent and Delicious French Grand Marnier Soufflé