Hot Sweet Soufflé

Method

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 50 g (2 oz) butter, 40 g (oz) plain flour, 2 teaspoons grated orange rind and 200 ml (7 fl oz) milk. You also need 4 separated eggs and 1 egg white.

Stir 3–4 tablespoons Grand Marnier into the sauce, then beat in the egg yolks thoroughly. Whisk the egg whites until they stand in soft peaks and fold into the Soufflé mixture. Spoon into a buttered 1.5 litre ( pint) Soufflé dish that has been coated with sugar or ground almonds. Cook in a preheated oven, 190°C, 375°F, Gas Mark 5 for about 25 minutes until well risen but still slightly wobbly. Dust the top of the Soufflé with a little icing sugar and serve at once.