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Grand Marnier Soufflé 


  • 1 egg yolk
  • 1 1/4 oz caster sugar
  • zest of 1/2 orange
  • 2 egg whites
  • 2 sponge fingers (or 3/4 oz sponge cake)
  • 2 teaspoons Grand Marnier

Temperature: 320 ° F


  1. Whisk together 1 egg yolk with 35g (1 1/4 oz) of caster sugar and the zests of 1/2 an orange. In a separate bowl, whisk 2 egg whites until they form soft peaks, and then add 35g (1 1/4 oz) of caster sugar in order to obtain a smooth meringue mixture. 

  2. Add the egg whites to the yolk. Cut 2 sponge fingers (or 20g (3/4 oz) sponge cake) into small squares and soak them in 2 teaspoons of Grand Marnier, then place them in the bottom of the appetizer dishes. 

  3. For over the soufflé mixture then cook for 6 mins at 160°C / 320°F (gas mark 4). Sprinkle with icing sugar and serve immediately.
Product Used: Emile Henry Ramekin



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