• 1 tablespoon soft butter
• ½ cup plus 3 tablespoons granulated sugar
• 5 eggs, separated
• ⅓ cup grated orange rind
• 2 tablespoons Grand Marnier
PREPARATION - (YIELD 6 SOUFFLE CUPS)
1.Preheat oven to 450 degrees.
2.Rub the butter on the bottom and sides of six 1-cup soufflé dishes. Sprinkle 1 tablespoon of sugar over the insides of the soufflé dishes.
3.Place the egg yolks in a bowl and add 1/2 cup sugar, the orange rind and the Grand Marnier. Beat briskly until well blended.
4.In a large, deep bowl, preferably copper, beat the egg whites until stiff. Toward the end, beat in the remaining 2 tablespoons sugar. (You can use an electric stand mixer, but keep an eye on the egg whites. They should not be too stiff p soft peak stage.)
5.Spoon the egg-yolk mixture into the whites, folding in rapidly. Place equal portions of the mixture in the prepared soufflé dishes.
6.Put the dishes on a baking sheet, and place on the bottom of the oven. Bake for 10 to 12 minutes, and serve immediately.
We topped it with melted vanilla ice cream and talk about tasty! :D