with GRAND MARNIER SAUCE
soufflé is a wonderful dessert to serve guests. Just toast the
Prepare soufflé dish before mixing soufflé.
Butter a 1 1/2-quart soufflé dish and sprinkle thoroughly
Wrap the collar around the top of the dish and tie it to
oz. (2 squares) unsweetened chocolate, cut
cup superfine (Bar) sugar
teaspoon almond extract (optional)
teaspoon cream of tartar
Preheat oven to 325°F.
butter; blend in flour and salt. Cook
Add milk all at once; stir until thickened and bubbly.
Add chocolate pieces; stir until melted. Remove from heat.
Beat egg yolks until thick and lemon-colored.
Add superfine sugar gradually and the almond extract, if
Beat egg whites with cream of tartar until stiff but not
1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup Grand Marnier
1/4 cup toasted, slivered almonds
cornstarch into cool orange juice. Mix in sugar. Heat
sugar-cornstarch-juice mixture and stir
to boiling; add 1/4 cup Grand Marnier
1/4 cup toasted slivered almonds.
This recipe has been kitchen tested.
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Copyright © 1999-2010 S.H. Klock/ The Recipe
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