Name: Grand Marnier Soufflés (Soufflés au Grand Marnier)
Yield: Makes 6 Servings
Cuisine: France
Ingredients: 2 tablespoons superfine sugar (for soufflé dishes), plus ¼ cup [50 g] plus 2 tablespoons (for the soufflé mixture) (see “Superfine Sugar,”); 1 tablespoon softened unsalted butter (for the soufflé dishes); ¼ teaspoon cream of tartar (unless you’re beating the egg whites in a copper bowl); 6 eggs, separated; ¼ cup [125 ml] Grand Marnier liqueur

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

When living in France, I read as much French literature as I could, so even if I couldn’t pronounce anything, I’d at least learn the vocabulary. Colette was a favorite, partly because of her ability to describe the pleasures of food and drink. I remember one scene in her short and lovely novel Chéri. Chéri is a young and spoiled man-about-town, but endearing, partly because of his unabashed decadence. One night he dines out and for dessert is served a vanilla soufflé with a bright red ball