GORDON RAMSAY RECIPES

Presenting this gorgeous Grand Marnier soufflé to your
Valentine at the end of a romantic dinner would certainly impress, but imagine
actually making this while they watch.

What a golden opportunity to show off
your cooking skills, and a flair for the dramatic; not to mention the countless
innuendos and double entendres
such a scene would afford. Afraid it won’t turn out, and you’ll completely embarrass
yourself? Too bad! No guts, no glory, and by “glory” we mean…glory.

The good
news is, contrary to popular belief, and many cartoons, soufflés are actually
very easy to make. I hope after a few viewings of this video, and maybe a
practice run or two, you’ll realize just how simple this really is. Of course, to make things a little exciting you can
over-fill these like I did, which can cause some wild and unpredictably shaped
soufflé tops.

I think they still look super cool, but if you stop filling a
1/4-inch from the top, they generally will rise a little straighter. Having
said that, anyone who’d complain about the shape of a soufflé top has some
serious issues, and should probably be asked to leave immediately.

By the way, I do have a Crème Anglaise video recipe in the
works, but for now you’ll have to rely on the simple written recipe below. As I
mention in the clip, this is an extremely impressive dessert “as is,” but when
you pierce the top of that hot, steaming soufflé, and pour in the silky, sexy
sauce…well, you saw the video. Let’s just say it’s a very nice touch.

Speaking of nice touches, if you’re still looking for that
extra special Valentine’s Day dessert for your extra special Valentine, I hope
you’ll put aside your fears and give this a go. You really should get lots of
compliments. Enjoy!

Ingredients for 2 Grand Marnier Soufflés:

2 (8-oz) heat-proof ramekins, brushed inside with melted
butter and coated with sugar.

Note: Mine were closer to 7-oz, which is why I overfilled
them as you saw. This amount of batter should fill two 8-oz ramekins. Amounts may vary depending on volume of your eggs/meringue, so don’t be
surprised if you have a little more or less.

2 large eggs, separated

1 tablespoon plus 2 teaspoons melted butter

1 tablespoon plus 2 teaspoons all-purpose flour

1/4 cup cold milk

1 teaspoon freshly grated orange zest

1 tablespoon Grand Marnier

1/8 teaspoon vanilla extract

1/4 cup white sugar

powdered sugar to garnish finished souffles

Crème Anglaise Sauce:

(Makes about 1 cup)

1 cup heavy cream

1/3 cup white sugar

2 large egg yolks

1 tbsp Grand Marnier

1/4 tsp vanilla extract

Whisk everything together in a small, but heavy saucepan.
Place over med-low heat, and cook, stirring constantly with a rubber spatula
being scraped across bottom, until the mixture is hot, and thickens slightly.
The mixture should not come to a simmer (but close). The temp should be around
180 degrees F. when it’s done. Remove from heat, strain to remove any
over-cooked particles of egg, and let cool. If you want, you can add some fresh orange zest to the sauce
as it cools. Serve ice cold with hot soufflé.

I’m calling this lemon curd “lite” because it does have less
fat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.
Calling this recipe “lite” is kind of like calling thin-crust pizza,
“low-carb.” It’s all relative.

Speaking of relative, as I mention in the video,
this would make a great holiday gift, so even if you’re not a big fan of lemon,
pay attention nonetheless.

Above and beyond the nominally fewer calories, I really like
the appearance and texture of this style lemon curd better anyway. Recipes that
contain all yolks instead of whole eggs, and up to twice as much butter, are
just too rich and heavy for my taste.

Since this is typically served as a sauce for things like
gingerbread and scones, or as a filling for cakes, I don’t see the advantages
of an overly heavy concoction. The one exception for me would be pies and
tarts, where you probably do want the more hardcore variations.

I know a lot of you get nervous when whisking eggs over heat
is involved, but as you’ll see, this is really simple to do. Besides, if
tragedy does strike, and you get a few pieces of overcooked eggs in the
mixture, simply put it through a strainer before adding the zest and butter. No
one will ever know! With the holidays right around the corner, I hope you give
this easy, old-fashioned lemon curd I try. Enjoy!

Ingredients for about 1 1/2 cups Lemon Curd:

3 whole large eggs

3/4 cup white sugar

2/3 cup freshly squeezed lemon juice

1 1/2 tbsp freshly grated lemon zest

5 tbsp unsalted butter, room temp, cut in 3 or 4 pieces

Tag: white sugar

Grand Marnier Soufflés – Rising to the Occasion on Valentine’s Day

Lemon Curd “Lite” Not Light

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