This mouth-watering recipe is ready in just 55 minutes and the ingredients detailed below can serve up to 1 person.
Ingredients
Method
VANILLA AND GRAND MARNIER SOUFFLÉ
Crème Patisserie
1. Remove the seeds from the vanilla pods
2. Bring milk and vanilla seeds to the boil. Whisk the yolks, sugar and flour together until light and airy
2. Gradually add the milk to the yolks, whisking continuously. Pass through a sieve to remove the vanilla seeds
3. Return to your pot, heat to thicken, whisking continuously. Leave to cool in fridge
Vanilla ice cream
1. Remove the seeds from the vanilla pods
2. Bring the milk, cream, 50g of the sugar and vanilla seeds to the boil. Whisk the yolks and the remaining 50g of sugar until white and fluffy
2. Gradually add the milk to the yolks. Pass through a sieve to remove the vanilla seeds
4. Cool and churn in an ice cream maker
To finish
1. Preheat oven to 200°C. Spray a ramekin and line with white sugar
2. Whisk 60g of egg whites and 40g of white sugar to stiff peak
3. Add splash of Grand Marnier to two tablespoons of crème patisserie and whisk through
4. Fold the stiffened egg whites into the crème patisserie
5. Spoon it into the soufflé ramekins, scrape level, thumb the sides and make sure the ramekins are clean on the outside. Place in preheated oven for approximately 6 min
6. Take it out, dust the top with icing sugar and serve immediately with vanilla ice cream
Crème Patisserie
1. Remove the seeds from the vanilla pods
2. Bring milk and vanilla seeds to the boil. Whisk the yolks, sugar and flour together until light and airy
2. Gradually add the milk to the yolks, whisking continuously. Pass through a sieve to remove the vanilla seeds
3. Return to your pot, heat to thicken, whisking continuously. Leave to cool in fridge
Vanilla ice cream
1. Remove the seeds from the vanilla pods
2. Bring the milk, cream, 50g of the sugar and vanilla seeds to the boil. Whisk the yolks and the remaining 50g of sugar until white and fluffy
2. Gradually add the milk to the yolks. Pass through a sieve to remove the vanilla seeds
4. Cool and churn in an ice cream maker
To finish
1. Preheat oven to 200°C. Spray a ramekin and line with white sugar
2. Whisk 60g of egg whites and 40g of white sugar to stiff peak
3. Add splash of Grand Marnier to two tablespoons of crème patisserie and whisk through
4. Fold the stiffened egg whites into the crème patisserie
5. Spoon it into the soufflé ramekins, scrape level, thumb the sides and make sure the ramekins are clean on the outside. Place in preheated oven for approximately 6 min
6. Take it out, dust the top with icing sugar and serve immediately with vanilla ice cream
Rate this recipe
Overall Rating:
3.70
(11)
