From the kitchen of Martin James – Copenhagen, Denmark
This moist orange-flavored souffl� is rich with white chocolate. Offer snifters
of orange liqueur to sip alongside.
1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
4 large egg yolks, room temperature
2 teaspoons grated orange peel
2 teaspoons Grand Marnier or other orange liqueur
3 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons granulated sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
Powdered sugar
Heat oven to 350 degrees F. Butter 6-cup souffl� dish. Sprinkle dish with
sugar; tap out excess.
Heat cream and 1/4 cup sugar in heavy medium saucepan over medium heat, stirring
until sugar dissolves. Add 6 ounces of chocolate and stir until chocolate dissolves.
Whisk in yolks and orange peel. Cook until mixture thickens slightly, stirring
constantly, about 5 minutes; do not boil.
Whisk in Grand Marnier. Transfer mixture to large bowl. Using electric mixer,
beat egg whites and cream of tartar in large bowl until soft peaks form. Add
2 tablespoons sugar and beat until stiff peaks form. Mix 2 ounces chopped chocolate
into warm egg yolk mixture. Fold in egg whites in 2 additions. Transfer mixture
to prepared souffl� dish. Bake until souffl� is puffed and top is golden brown,
about 35 minutes. Dust with powdered sugar and serve.
