8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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Sun 12 to 5 pm
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Hot air is dramatic, especially when caught in a web of custard. This beautiful, thrilling sweet souffle is the easiest and fastest dessert to get a “wow” response.

First, make a sabayon sauce (egg yolks, sugar, and alcohol cooked in a double boiler). You could stop there and just eat the delicious sauce on berries. But fold the sauce into whipped egg whites, bake, and get a delicious, “wow, you baked a souffle!?” Be sure to serve immediately for the greatest impact.

Souffle au Grand Marnier

  • 8 egg yolks
  • 2/3 cup sugar
  • zest of one orange
  • 1/2 cup Grand Marnier
  • 10 egg whites

In a copper bowl, whisk together the yolks, sugar, orange zest, Grand Marnier, and a dash of salt. Set the bowl over a pan of simmering water and cook, whisking constantly, until thickened. Let cool. Butter 12 six-ounce ramekins and place on a sheet pan. Whip the egg whites until stiff. Fold into the orange mixture. Using a #10 disher, spoon the mixture into the ramekins. Bake at 400 degrees for 15-20 minutes, or until puffed. Serve immediately.

To brush up on your Grand Marnier souffle skills, join chef Jim Jackson of Truffles for a hands-on cooking class on March 8 at 6 pm.