"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chilled Grand Mariner Souffle Recipe

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This recipe for Chilled Grand Mariner Souffle, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cox
Added: Monday, March 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, separated

1/2c. granulated sugar

3oz. Grand Mariner

1c. whipped cream

1tsp. vanilla

1 envelope unflavored gelatin

1/4. cold water

1 12oz. package frozen raspberries

1/4c. powdered sugar

Directions:
Directions:
In a large mixing bowl, beat egg yolks until lemon colored.

Add granulated sugar and continue beating until creamy.

Add 2 oz. Grand Marnier;set aside.

In another large bowl, beat egg whites until stiff but not dry. Set aside.

Soften gelatin in cold water for 5 minutes, then stir over hot water until gelatin is dissolved; cool slightly.

Stir dissolved gelatin mixture into egg yolk mixture and combine thoroughly.

Gently fold in beaten egg whites and whipped cream.

Pour into a souffle dish and chill several hours or overnight.



SAUCE:
Thaw package of raspberries for 15 minutes.
Place all berries, including juice, into a blender or processor.

Add powdered sugar and 1oz. Grand Marnier and blend until smooth and thick.

Chill.

To serve, place a portion of souffle in individual dessert bowl and top with raspberry sauce. Pass extra sauce at the table.

Number Of Servings:
Number Of Servings:
6

 

 

 

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