Chilled Soufflé Au Grand Marnier

"An excellent, airy, elegant dessert. It has a subtle taste, and it does best as the sole dessert. Chill time is 6 hours or over night. This recipe comes from Spirited Cooking by Robert Ackart (1984)."
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Ready In:
6hrs 30mins
1 chilled soufflé




  • Lightly oil and chill a 2-quart soufflé dish, or furnish a 1-1/2 quart soufflé dish with an oiled aluminum foil collar.
  • In the top of a double boiler, over direct heat, scald the milk. In a mixing bowl, beat the eggs yolks. Pour the milk over the yolks in a steady stream, heating the mixture constantly. Return it to the top of the double boiler and set the pan over simmering water.
  • Add the sugar and salt. Cook the custard, stirring constantly, until it thickens and coats a metal spoon. Remove it from the heat.
  • Add the gelatin and alcohol, stirring until the gelatin is dissolved.
  • Stir in the orange zest. Transfer the mixture to a mixing bowl, allow it to cool, and then chill it until it just begins to set. This is the tricky part; if it chills too long, it will be lumpy.
  • With a rotary beater, beat the chilled mixture briefly to assure its smoothness. Fold in the whipped cream. Beat in one-fifth of the egg white; fold in the remainder. Using a rubber spatula, transfer the mixture to the prepared soufflé dish. Chill the soufflé for at least 6 hours, or until it is thoroughly set.
  • If you wish to offer a sauce, crème anglaise goes well with virtually every chilled soufflé.

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<p>I like to cook.</p> <p>Surprise.&nbsp; Who'd have expected that on a cooking website?&nbsp;</p> <p>Cooking, like any art, is about joy and self-expression.&nbsp; When you make something that others enjoy, and they get it, you feel a connection with them.&nbsp; When you create something new, you're filled with a sense of accomplishment.&nbsp; If you're not joyful, then you're not doing it right.&nbsp; Follow your passion, and it will always lead you in the right direction.&nbsp;</p> <p>The term chef isn't really accurate when applied to me. I never went to the Cordon Bleu nor studied at C.I.A.&nbsp; I'm someone who cooks as a hobbiest.&nbsp; If it tastes good, I eat it.&nbsp; If it's bad, it goes in the garbage. &nbsp; &nbsp;&nbsp;</p> <p>I am a fan of the older cookbooks by James Beard and Robert C. Ackart, and I have to admit that their influence has been very formative of my tastes.&nbsp; It is my fond hope that by posting some recipes from their excellent books that their dishes will continue to be of interest to fellow cooks in the future, both young and old, rather than perishing in obscurity.&nbsp; I like a satisfying casserole more than anything, hand-made loaves of freshly baked bread, cooking with wines and liqueurs, but I am also very fond of elegant desserts, and some of my very favorites appear here on this website.&nbsp;</p> <p>Slowly, as I make them, I will add photographs of the dishes since a picture is worth a thousand words.&nbsp; I want to apologize in advance for the quality of the photos, however, as I'm not a gifted photographer, and many of the dishes will appear unappetizing, but they are actually very good.&nbsp;</p> <p>Here are some of my favorite cookbooks that I have drawn a great deal of guidance and inspiration from over the years, and I sincerely hope that others will find copies of these older but substantial books through venues like Ebay, and Amazon and get as much satisfaction from them as I have.&nbsp; The recipes that I post from these books have been improved upon with my own ideas, so as not to violate any copyrights. &nbsp;&nbsp;</p> <p>Ackart, Robert.&nbsp; <span>Cooking in a Casserole</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>The One-Dish Cookbook</span>. &nbsp;</p> <p>Ackart, Robert.&nbsp; <span>A Celebration of Soups</span>.&nbsp;</p> <p>Beard, James.&nbsp; <span>The New James Beard</span>. &nbsp;</p> <p>Beard, James.&nbsp; <span>Beard on Bread</span>.&nbsp;</p> <p>Ruhlman, Michael.&nbsp; <span>Ratio</span>. &nbsp;</p> <p><span>Cook's Illustrated Cookbook</span>.&nbsp;</p> <p>&nbsp;</p> <p>I hope that some of these recipes find their way into your stomach and your heart.&nbsp;</p> <p>Enjoy.&nbsp;</p>
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