Ingredients
butter, for greasing
100g caster sugar, plus 1 tbsp for dusting
3 egg yolks
40g plain flour
250ml milk
4 tbsp Grand Marnier
finely grated zest 2 oranges
5 egg whites
icing sugar, for dusting
Method
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Thoroughly grease a 15 x 9cm deep soufflé dish with butter, then coat the inside with 1 tbsp sugar. Whisk half the remaining sugar with the egg yolks until thick, pale and mousse-like. Sift the flour over the surface, then fold in very gently with a metal spoon.
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Heat the milk until boiling, then whisk into the egg yolks. Return the mixture to the pan and cook over a medium heat, stirring continuously,
until just thickened and smooth. Remove from the heat and stir in the Grand Marnier and orange zest. Cover the surface and leave to cool. -
Heat oven to 220C/200C fan/gas 7. Whisk the egg whites until they form stiff, moist-looking peaks. Gradually whisk in the remaining sugar, a teaspoon at a time, until thick and glossy. Using a metal spoon, fold a little of the whisked egg white into the cooled Grand Marnier mixture
to loosen, then gently fold in the remaining egg whites. -
Carefully spoon the mixture into the soufflé dish, then bake in the oven for 17-20 mins or until the soufflé is well risen, the top is browned and there is a slight wobble to the centre. Dust with icing sugar and serve immediately.
