Grand Marnier Soufflé

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

A classic, hot, sweet soufflé which provides a tremendous finale to a meal. Enjoy it on its own with just a crisp biscuit, but even more with a fruit compote, or a scoop of ice cream. The contrast of very hot and very cold, and of strong flavours (try a chocolate ice cream, for instance) is excellent.


  • 40 g/ oz unsalted butter
  • 2 level tablespoons flour


Melt the butter in a pan and stir in the flour to form a roux. Cook for 1 minute, remove from the heat and gradually stir in the milk. Add the sugar. Return to the heat and bring gently to the boil. Simmer for 10 minutes. Remove from the heat and stir in the Grand Marnier and then the egg yolks. Leave the mixture to cool until tepid.

Butter a 1.4