Soufflé au Grand Marnier

1.Preheat your oven to 375°F (190°C).

2.Grease four ramekins (about 6 oz each) with softened butter, making sure to coat the sides thoroughly. Sprinkle a little granulated sugar inside each ramekin, tapping out the excess sugar to create an even coating.

3.In a medium saucepan over low heat, melt the 2 tablespoons of butter. Once melted, add the flour and whisk continuously for about 2 minutes until it forms a paste (roux). Gradually whisk in the Grand Marnier, stirring until smooth. Remove from heat and let cool slightly.

4.In a large mixing bowl, beat the egg yolks with half of the granulated sugar (1/4 cup) until pale and thick. Gradually add the Grand Marnier mixture to the egg yolks, mixing until well combined.

5.In a separate clean bowl, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining granulated sugar (1/4 cup) and continue to beat until stiff peaks form and the mixture is glossy.

6.Gently fold one-third of the egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

7.Spoon the soufflé mixture into the prepared ramekins, filling them to the top. Run your finger around the edge of each ramekin to ensure a clean rise.

8.Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have risen and are golden brown on top. Do not open the oven door during baking to prevent them from collapsing.

9.Once baked, remove from the oven and dust with powdered sugar before serving immediately.