Enjoy a taste of Provence with this Grand Marnier Soufflé, served at chef Alain Ducasse’s restaurant and inn, L’Hostellerie de l’Abbaye de La Celle.
Grand Marnier Soufflé by Nicolas Pierantoni, chef at L’Hostellerie de l’Abbaye de La Celle
(Makes 6 ramekins)
For the base:
50g egg yolk or around 2 large eggs
8g cream powder (as used in crème pâtissière)
Zest of an orange
For the soufflé:
200g egg white or around 7 eggs
8ml Grand Marnier
Butter for greasing
For the sponge:
100g egg yolk or around 5 eggs
180g egg white or around 6 eggs
60g potato starch
For the syrup:
1. Make the base. Boil the milk with the orange zest. Mix the egg yolks with the sugar to blanch them and add the cornflour and cream powder. Pour the milk over the mixture and return to the heat. Let the mixture boil for one minute and then put it in a dish. Cover in cling film, making sure the film is touching the cream to avoid the formation of a crust and allow to cool.
2. Make the sponge. Mix the egg yolks with the 80g sugar. Separately whip the egg whites, then add the whipped egg whites and the 30g sugar to the yolk/sugar mix. Stir in the flour and starch. Mix gently until the texture is even. Spread the mixture on a baking tray lined with baking paper. Bake for eight minutes at 200°C. Remove the sponge from the baking tray. Cut out discs measuring 65mm and then soak them in the syrup – just bring the water, sugar and orange peel to a boil to make that syrup.
3. Make the soufflé. Grease the ramekins with butter and sprinkle with sugar. Warm the cream base and whisk in the Grand Marnier. Beat the egg whites until they are stiff and add the sugar. Gently add the whites to the cream base. Fill the ramekins to a third with the cream base and place the sponge on top. Finish filling the ramekins with the cream. To allow the soufflé to rise well, gently pass your thumb around the edge of the ramekin. Bake at 185°C for 12 minutes. Serve.