A hot sweet Soufflé is made on the same principle as a savoury Soufflé, with a sweetened white sauce base to which you add the egg yolks and your chosen flavouring. The desired consistency is like a thick custard but not so thick that all the air will be knocked out of the egg whites when they are folded in. If you are using a fruit puree or fairly liquid mushy fruit as flavouring, you will need to add less milk when making the sauce base than if you are making a savoury Soufflé. The base of a hot sweet Soufflé can be prepared well ahead, leaving only the whisking and folding in of the egg whites to do just before cooking the Soufflé.
This Grand Marnier Soufflé is a classic pudding. To serve 3–4 make a white sauce from
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