Grand Marnier Souffle

A souffle, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Souffles should be served directly from the oven, before they have any chance to deflate. The souffle dish, a ceramic dish with tall, straight sides, is usually greased and then dusted with sugar (or, for savory souffles, bread crumbs) to help the batter "climb" the sides of the dish. For some high-rising souffles, a collar is fashioned out of parchment paper to give more support.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Grand Marnier Souffle
Review 1 for Grand Marnier Souffle
5 out of 5
5 out of 5
South Orange County, CA
March 21, 2011
Would You Recommend? Yes
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Absolutely Easy and Delicious
March 21, 2011
What a gem of a recipe. Prep was not nearly as difficult as we imaged. Follow the directions for the batter and sauce as written. Beating the egg whites properly and then very gently folding into the batter is the key, we think, to keeping the soufflé light and fluffy. What a wonderful surprise, absolutely delicious and a great success on our very first attempt at making a soufflé!! It's a definite "do again"!