Grand Marnier Soufflés

Preparation info
  • Makes


    Individual Soufflés
    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

When making a Grand Marnier soufflé or, for that matter, any soufflé, the purpose is to get as much flavor as possible into the base without making the base too thin. If the base is too thin, it won’t support the egg whites and the soufflé may fall. These soufflés are based on a sabayon sauce, which is essentially a mixture of egg yolks, sugar, and flavorful liquid that is beaten over heat until it thickens, but isn’t allowed to get hot enough to curdle. In this recipe, a little cornstarch