disney cruise grand marnier souffle recipe

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Carnival Grand Marnier Souffle Recipe

Modified: May 21, 2019 by Stefanie Fauquet · This post may contain affiliate links · 8 Comments

Every cruise line has one specialty dessert that seems to have a cult following. For Carnival Cruise Lines , that dessert is the Warm Chocolate Melting Cake . While I agree the cake is good, there is another dessert that is even better-- The Grand Marnier Souffle s erved with orange vanilla sauce.

Just thinking about this dessert makes my mouth water. It's one of the few desserts I look forward to anywhere . If you're cruising on Carnival soon, make sure to order it. If it happens to be on the menu the same night as the chocolate melting cake, order both!

I searched high and low for the official recipe from Carnival to no avail. I found this substitute online that looks pretty close.

Souffle ingredients:

1-¼ cup milk ½ cup sugar + ¼ cup sugar 5 Tablespoons unsalted butter ½ cup all-purpose flour, sifted 6 egg yolks Zest of half an orange 2 Tablespoons Grand Marnier 8 egg whites 1 pinch salt

Creme Sauce ingredients:

6 egg yolks ½ cup sugar 2-½ cup milk 1 vanilla bean, split lengthwise OR 1t vanilla extract

¼ cup powdered sugar

Directions:

• Preheat oven to 375F
• Butter souffle dishes or ramekins and dust with a little sugar. Tilt and tap out excess.
• In a medium saucepan, combine milk and ½ cup sugar and bring to a boil
• In a small saucepan, over medium heat, melt butter and slowly mix in flour. Then stir in milk mixture. Slowly cook over low temperature, until mixture pulls from the saucepan, about 10 minutes. Do not boil. Remove from heat and slowly add egg yolks, one at a time, then orange zest and Grand Marnier. This cream can be made in advance and refrigerated.
• In a mixing bowl, beat egg whites and pinch of salt with an electric mixer on medium speed until eggs are fothy. Increase speed to hide and gradually add sugar, beating egg whites until they form soft peaks.
• Spoon one-third of egg whites into Grand Marnier mixture and gently mix until the batter is lightened. Fold in remaining egg whites, taking care not to deflate them. Divide the mixture into the souffle dishes.
• Bake for about 20 minutes or until the souffles have doubled in size and are nicely browned.
• Prepare creme sauce by creaming egg yolks with sugar. Bring milk and pre-cut vanilla bean to a boil, then slowly stir into egg mixture. Gently simmer for about 10 minutes or until cream coats the back of a wooden spoon. Do not allow sauce to boil. Take out vanilla bean. Remove from heat, pour into a bowl, and stir for a minute or two to cool.
• Dust the souffles with powdered sugar and serve immediately with creme anglaise.

Have you tried Carnival's Grand Marnier Souffle?

More Carnival

Reader Interactions

April 18, 2011 at 11:27 am

The first time I cruised on Carnival, I fell in love with the chocolate melting cake. I came home & found a great recipe from Baker's Chocolate that replicates it exactly! Now, I have never tried this dessert, but it sounds amazing & I am going to have to try your recipe out. Thanks for sharing!

April 21, 2011 at 2:03 am

This makes me mad-- I have been looking for ramekins for -ever now and can't seem to find them anywhere here in the motherland and this dessert is another reason why I NEED them

Jen-Eighty MPH Mom

October 14, 2011 at 12:20 am

This sounds heavenly!

October 22, 2011 at 8:33 pm

We tried this recipe. OMG it's like the original!!.. this recipe it's for like 18 serving of 3" ramekins (which we found at Walmart for $2.00 ea.). So for a serving of 8, just do 1/2 of the recipe and you will be fine. Thanks a lot for this recipe!!!... brough back memories and reminded us we need a vacation ASAP!!! LOL THANKS!!

October 23, 2011 at 4:33 pm

I do share your opinion fell in love with the warm melting chocolat cake but the Grand marnier is to die for. I am nor sure if the Carnival would share this recipe too. They di give me the recipe for the chocolat cake.

August 17, 2018 at 10:40 am

I have been on 2 Carnival Cruises. Going on my 3rd next month. I fell in love with the Grand Marnier Souffle on my 1st cruise. The 2nd cruise I ordered 2 the night they had them. They had some left and I was able to get one the next night as well. I dream of this dessert. I am a good cook, but I wont attempt to make it myself for fear I will mess it up.

May 09, 2020 at 9:48 pm

So perfect! You should republish this for us Carnival lovers waiting for the world to turn back around!

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Grand Marnier souffle

• Thread starter Korileigh
• Start date Dec 27, 2012

Mouseketeer

• Dec 27, 2012

Does anyone have the recipe for the Grand Marnier Souffle at Royal Palace on the Dream? It was one of the best things I have ever eaten and didn't even think it sounded that good - my server brought it just because he thought I would like it. I have googled it but the ones I am seeing don't seem the same.  

DIS Veteran

Just curious about what seems off about the recipes you are seeing? It seemed a fairly standard (meaning delicious!) grand marnier soufflé! Yum!  

The sauce would be a separate recipe - like a grand marnier creme anglaise. Something like that?  

wendyoconnor

Try this thread, it's and index to Disney recipes http://www.disboards.com/showthread.php?t=2912560  

That was probably my favorite dessert on our entire 7-nighter on the Fantasy...perhaps even a nod ahead of the famed chocolate one at Palo that you have to order early in the meal....although I might need to try them both again sometime to confirm! If you find it, post it back here please!  

Silverfox97

Platinum castaway club.

Kimosabe said: That was probably my favorite dessert on our entire 7-nighter on the Fantasy...perhaps even a nod ahead of the famed chocolate one at Palo that you have to order early in the meal....although I might need to try them both again sometime to confirm! If you find it, post it back here please! Click to expand...

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Tag: Grand Marnier Souffle

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Grand Marnier Soufflé

Homemade candied orange or tangerine peel (page 382) makes this soufflé special.

Ingredients

Preparation.

Earlier in the day, or the day before, prepare: Pastry Cream (opposite).

In a small bowl combine: 2 tablespoons finely chopped candied orange or tangerine peel, 1/2 cup Grand Marnier liqueur.

Cover tightly and set aside to soak for several hours or overnight.

When ready to make the souffé, generously butter a 1-quart soufflé or gratin dish (or six 4-ounce ramekins) and dust with a fine layer of sugar.

Preheat the oven to 425°F. Position the top rack in the middle of the oven. In a medium bowl, mix together the Grand Marnier mixture and: 1/2 cup Pastry Cream.

In a large copper or stainless-steel bowl, mix together: 6 egg whites, at room temperature, A pinch of salt.

Whisk until soft peaks form. Add: 2 teaspoons cornstarch.

Beat a few more seconds, then sprinkle on: 1/3 cup sugar.

Beat until soft peaks form. Quickly but gently fold the egg whites into the pastry cream mixture until just blended. Pour the soufflé mixture into the prepared dish. Place the dish in the middle of the oven and bake until the soufflé is puffed and browned, about 25 minutes (7 to 8 minutes for ramekins). Serve immediately with heavy cream or Vanilla Pouring Custard (page 198), if you like.

How would you rate Grand Marnier Soufflé?

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Grand Marnier Soufflé

Presenting this gorgeous Grand Marnier soufflé to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions. Make my crème anglaise sauce ahead of time to serve with the soufflés, and pour it into the center of each one.

Ingredients

1 tablespoon butter, melted

5 tablespoons white sugar, divided

5 teaspoons butter

5 teaspoons all-purpose flour

¼ cup cold milk

1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)

1 teaspoon freshly grated orange zest

2 large egg yolks

⅛ teaspoon vanilla extract

2 large egg whites

Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.

Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.

Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.

Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.

Bake in the preheated oven until risen and browned, about 16 minutes.

You can double or triple the recipe and prepare most of it ahead of time for a special dinner party. Follow the recipe to Step 2, then refrigerate the custard base and egg whites. About 30 minutes before serving, preheat the oven, whip the egg whites, and proceed with the recipe.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Grand Marnier Soufflé

Recipe from adam gopnik, adapted by jeff gordinier.

Featured in: Adam Gopnik on the Days of Great French Dining

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Ingredients

For the souffle base.

• 45 grams ( ⅓ cup) all-purpose flour
• 60 grams ( ¼ cup plus 1 teaspoon) sugar
• 30 grams (2 tablespoons) butter
• 5 large egg yolks
• 3 tablespoons Grand Marnier liqueur
• 1 to 2 tablespoons toasted slivered almonds, chopped candied orange peel or candied ginger, optional

For Finishing

• Butter, for greasing dishes
• Sugar, for sprinkling
• 5 large egg whites
• 20 grams (1½ tablespoons) sugar

Nutritional analysis per serving (4 servings)

388 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 12 grams protein; 108 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

For the soufflé base: In a small saucepan, combine the flour and sugar. In another small pan, bring the milk to a simmer. Slowly add the hot milk to the flour mixture, whisking until smooth. Place over medium heat and stir until the mixture simmers and thickens. Stir in the butter, then the egg yolks, one at a time, then the Grand Marnier. Remove from heat and stir in almonds or candied orange or ginger, if using. Allow to cool.

For finishing: Heat oven to 425 degrees. Butter the interiors and outer rims of four 8-ounce soufflé dishes. Generously sprinkle the buttered areas with sugar, tapping out any excess. Using an electric mixer, beat the egg whites to soft peaks, then gradually beat in the sugar. Continue to beat just until the whites are stiff but not dry; do not overbeat. Fold a large spoonful of the beaten whites into the soufflé base, then fold the base into the remaining whites just until blended.

Divide the mixture among the prepared dishes, filling to about ¼ inch from the top. Run a knife around the inside edge of each dish to about halfway down to release the batter from the side of the dish.

Place the dishes in a small baking pan, and add enough hot water to the pan to come about ¼ inch up the side of the dishes. Bake until the soufflés are well risen and lightly browned, about 13 minutes. Serve immediately.

• After step 1, you can cover and refrigerate for up to 24 hours, then bring to room temperature before continuing.

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Private Notes

Cooking notes.

Unfortunately I tried this and failed badly. The recipe didn’t state what size the dish or cups should be. I used China coffee mugs and had 6 in a 13 by 9. The tops browned way too fast and the middle and bottom was soup. The temperature should be lower for a longer cook time. I’ve had success with chocolate souffles so I’ll stick to those.?

Adapted from Adam Gopnik

Recipe Tags

• Grand Marnier

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The Secret is OUT: 26 Recipes From Disney World’s BEST Restaurants

There’s a lot of things to do while on vacation in Disney World. Oftentimes people think of the rides , or entertainment offerings the most. Something that can get overlooked when planning a Disney vacation is the i nteresting and unique food offerings you can try!

If you’ve ever wanted to bring the menu items from some of Disney World’s best restaurants home with you, then you’re in luck because we’ve compiled some recipes that will help you do just that.

The Hollywood Brown Derby

The Hollywood Brown Derby in Hollywood Studios is a replica of the original restaurant of the same name located in (you guessed it), Hollywood, California.

Walking into the restaurant, you’ll notice many pictures of old Hollywood celebrities all over the walls. One of the most popular items on the menu is the Cobb Salad.

This salad is made with turkey, bacon, egg, tomatoes, blue cheese, avocado, and classic dressing.

Click here for The Hollywood Brown Derby Cobb Salad recipe!

Another popular menu item at The Hollywood Brown Derby is the Grapefruit Cake.

This cake is vanilla sponge cake, grapefruit syrup, and cream cheese icing — a Brown Derby original.

Click here to get the recipe for The Hollywood Brown Derby Grapefruit Cake!

Finally, we have two items that are unfortunately no longer on the menu at The Hollywood Brown Derby. You may not be able to order them at the restaurant, but you can still try making them at home! The first is the Banana Toffee Mousse on Cocoa Crunch. This recipe will require bananas, chocolate cookies, and toffee pieces to create the chilled dessert.

Click here for the full recipe for the Banana Toffee Mousse on Coca Crunch dessert!

Also currently unavailable at The Hollywood Brown Derby is the Sterling Silver Pork Chop! This is a pork chop with white cheddar cheese sauce, bacon, and spaetzle, which is a type of small noodle made from eggs.

Click here for the recipe for the Sterling Silver Pork Chop!

Hollywood brown derby restaurant, boma — flavors of africa.

Boma is located in the Jambo House portion of Animal Kingdom Lodge and is open for both breakfast and dinner. It is buffet-style, so you can try as much as you want for just one price!

Boma has a mix of classic menu items as well as African-inspired options, and the food isn’t served in a traditional buffet-style, but rather in pods that offer food selections, often with a chef nearby to whom you can ask questions. Our first recipe is for Zebra Coffee Domes. These desserts are made with chocolate and espresso and designed to look like they have zebra stripes!

These domes can be eaten on their own or you can add them to your coffee for more flavor!

Click here for the Zebra Coffee Dome recipe from Boma!

Butternut Squash Soup is a staple soup in many restaurants, including Boma!

Butternut Squash Soup is made with butternut squash (obviously), plus a mix of spices to achieve the taste you desire. The Butternut Squash Soup from Boma even includes some American cheese!

Click here for the Boma Butternut Squash Soup recipe!

Jungle Juice is another Boma staple and is made with a variety of fruit juices. This drink is so popular, we actually have two recipes available for it, an original version, and an updated version.

Click here for the original Jungle Juice recipe!

Click here for the updated jungle juice recipe.

Fans of coconut may want to try our recipe for the Boma Kokonut Rice. This rice is made with Basmati rice (but jasmine rice or long grain rice may be substituted), coconut milk, plus sweetened coconut to make a rice that is packed with coconut flavor.

Click here for the Kokonut Rice recipe!

The Boma pork shoulder is another crowd-pleaser. It is made with two cases of pork butt and spices like cayenne pepper, cardamom, and chili powder. When it’s finished, it should be so tender you could cut it with a fork (yum!).

Click here for the Boma Pork Shoulder recipe!

Boma - flavors of africa restaurant, chef art smith’s homecomin ‘.

Chef Art Smith’s Homecomin’ in Disney Springs is where you can find many traditional southern cuisine favorites like fried chicken (of course), biscuits, macaroni and cheese and fresh fruit cobblers.

One of the most famous items on the menu is Chef Art’s Famous Fried Chicken. It’s made with a quart of buttermilk, garlic, rosemary, thyme, and two bay leaves to create that iconic Homecomin’ flavor.

Click here for Chef Art’s Famous Fried Chicken recipe!

Homecomin’ is also famous for its Cheddar Cheese Drop Biscuits. Drop biscuits get their name because there is no rolling or cutting the dough when you make them; you just drop the biscuit dough from your spoon onto the pan and bake them as is.

Chef Art Smith’s drop biscuits are made with cheddar cheese to add a little more flavor!

Click here for the recipe for Chef Art Smith’s Cheddar Cheese Drop Biscuits!

Fried chicken and cheddar cheese biscuits are on the saltier side, so once you eat those, you may find yourself in need of some dessert! Chef Art Smith’s Hummingbird Cake is a pineapple-banana cake with cream cheese frosting with seasonal fruit and a scoop of vanilla ice cream. You also have the option to add pecans to your cake based on your personal preference.

Click here for the Hummingbird Cake recipe!

Homecomin' restaurant.

Le Cellier is one of the most popular table service restaurants in EPCOT , making it hard to secure a reservation.

Le Cellier is located in the Canada pavilion in World Showcase and is best known for its steaks. It has ribeye steak, prime New York strip steak, as well as the Le Cellier Filet Mignon.

The Le Cellier Filet Mignon is AAA Canadian Tenderloin and served with mushroom risotto, asparagus-tomato relish, and truffle-butter sauce.

Click here for the filet mignon recipe!

If you want to make the mushroom risotto as well for a more authentic Le Cellier at-home experience, we have the recipe for that, as well!

Click here for the mushroom risotto recipe!

Another popular menu item from Le Cellier is the Cheddar Cheese Soup. It is made with cheddar cheese, slightly warm ale, and half a pound of bacon.

It also includes Tabasco and Worcestershire sauce for a little bit of a kick.

Click here for the Cheddar Cheese Soup recipe!

And finally, for dessert, you can make the iconic Maple Creme Brûlée, which is served at Le Cellier with maple whipped cream and a maple leaf shortbread cookie.

Click here for the Maple Creme Brûlée recipe!

Le cellier restaurant, ‘ohana.

‘Ohana is a Polynesian-themed restaurant (it is located in the P olynesian Village Resort , after all) that, serves breakfast and dinner.

Both meals are all-you-care-to-enjoy and are family style, meaning that the food is brought to your table rather than guests needing to get up to head to the buffet. This restaurant is perhaps most famous for the ‘Ohana Bread Pudding.

It is bread with bananas foster sauce, often served with vanilla ice cream.

Click here for the ‘Ohana Bread Pudding recipe!

‘Ohana is also known for its noodles so, of course, we have some recipes for those as well! There are both Pineapple Teriyaki Glaze noodles as well as regular stir-fried noodles.

The Pineapple Teriyaki Glaze Noodles are Yakisoba noodles and therefore require that specific type of noodle. The stir-fried noodles are made with udon noodles.

Click here for the Pineapple Teriyaki Glaze (Yakisoba) Noodles recipe!

Click here for the ‘ohana stir-fried noodles recipe.

‘Ohana is also home to the Honey-Coriander Chicken Wings.

We don’t have a recipe for the wings themselves, but we do have a recipe for the honey-coriander sauce! It is made with (you guessed it) honey and coriander, along with lime zest, soy sauce, and other spices.

Click here for the Honey-Coriander Wing Sauce recipe!

We also have a recipe for the beef marinade that is used at ‘Ohana. The marinade itself is relatively simple with only a few ingredients, but the roasted shallot-garlic butter requires a few more things.

Click here for the ‘Ohana Beef Marinade and Roasted Shallot-Garlic Butter recipe!

If you’re a seafood fan, you’re in luck, because we have the recipe for the ‘Ohana Marinated Shrimp!

This shrimp is marinated with a ton of ingredients to create a unique flavor and is then grilled. If you decide to make this meal, be warned that the shrimp need to sit in the marinade for two days before they can be grilled.

Click here for the ‘Ohana Marinated Shrimp recipe!

Once you’re done with all that cooking, kick back and relax with an ‘Ohana Mai Tai! Mai Tais are tropical drinks made with dark rum and a variety of fruit juices and can be served with a cherry or a lime!

Click here for the ‘Ohana Mai Tai recipe!

'ohana restaurant, victoria & albert’s.

Victoria & Albert’s at the Grand Floridian Resort & Spa has yet to reopen, but it is by far Disney World’s most signature and premier dining experience.

Victoria & Albert’s has won several awards and is a multi-course dining experience. The menu changes often based on time of year and what ingredients are in season. We have a few recipes from this restaurant that are no longer served, but can still be enjoyed at home.

The first is the Roast Garlic and Gruyere Cream Soup. This soup is made with garlic, chicken broth, gruyere cheese and one whole bottle of a dark beer.

Click here for the recipe for the Roast Garlic and Gruyere Cream Soup from Victoria & Albert’s!

Next up, we have the Butternut Squash Bisque. In bisques, cream is added early in the process to make them thicker than a regular soup. This bisque uses 16 ounces of heavy cream and four cups of chicken stock to make it rich and flavorful.

Click here for the Victoria & Albert’s Butternut Squash Bisque recipe!

And finally, if you feel like trying your hand at a soufflé,  we have the recipe for the Vanilla Soufflé from Victoria & Albert’s.

The ingredients look simple enough (though be aware this recipe does call for a whole vanilla bean), but the difficulty with a soufflé comes with the baking of it. Our recipe also includes variations on the recipe, so you can customize however you want to!

Click here for the Victoria & Albert’s Vanilla Soufflé recipe!

Victoria and albert's restaurant.

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Grand Marnier Soufflé

In 2018, Food & Wine named this recipe one of our 40 best. In the inaugural issue of the magazine, legendary chef Jacques Pépin shared his recipe for the perfect soufflé. This ethereal citrus-scented dessert is as good today as it was in 1978, proving that some dishes are timeless.

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.

The classic egg-based French dessert is known for its dramatic puff. It’s tender in the center with a delicate outer shell. This recipe comes together with a handful of pantry staples and uses crème pâtissière, orange zest, and Grand Marnier to give it a citrusy essence.

How to make a soufflé

Soufflés have a reputation for being difficult to pull off, but are much easier than you might think. Pépin, one of Food & Wine's greatest contributing editors, shared this recipe with us shortly after publishing his tome of French cooking, La Technique . He is the perfect person to teach readers about "towering, golden-roofed, steamily fragrant" soufflés, offering detailed directions on everything from preparing the mold and the collar to beating the eggs properly. He explains that you should make and chill the crème pâtissière before you start to assemble the soufflé. Dusting the buttered souffle dish with a combination of granulated sugar and flour helps the soufflé rise as it keeps it from sticking to the mold; the soufflé will cling to the sugar while it rises. A parchment paper collar keeps the soufflé inside the baking dish so the batter rises instead of spilling out and over. Be sure to chill the mold before you fill it.

As Pépin notes, the key to a successful soufflé is in how you incorporate and maintain the air whipped into the egg whites. You will want to make sure to start with room-temperature eggs for the best results; cold eggs will restrict the volume you can create. Whip the egg whites into stiff peaks. Gently fold the crème pâtissière into the egg whites, being mindful about deflating the peaks. Pour the mixture into the mold and bake it to airy perfection.

Ingredients

Crème Pâtissière

2/3 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

3 tablespoons all-purpose flour

1 cup whole milk

3 tablespoons granulated sugar

Unsalted butter, softened, for greasing

Crème Pâtissière, at room temperature

2 tablespoons Grand Marnier

1 tablespoon grated orange zest

6 large egg whites, at room temperature

Powdered sugar, for garnish

Make the crème pâtissière:

Whisk together sugar, egg yolks, and vanilla in a medium bowl until mixture is pale yellow and reaches the ribbon stage, meaning that when you lift the whisk, the mixture is aerated enough that it falls into the bowl in thick trails, about 3 to 4 minutes. Add flour; whisk until smooth.

Bring milk to a boil in a medium saucepan over medium, about 3 minutes. Gradually add milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium, whisking constantly, about 3 minutes. Boil mixture, whisking constantly, 1 minute. Transfer mixture to a medium bowl; press plastic wrap directly onto surface. Let cool to room temperature, about 1 hour. Mixture can be chilled, covered, for up to 3 days.

Make the soufflé:

Preheat oven to 375°F with oven rack in lower third of oven. Stir together granulated sugar and flour in a small bowl; set aside. Cut a 24- x 12-inch piece of parchment paper; fold lengthwise 3 times (letter-style). Wrap paper around outside top of a 1-quart soufflé dish to form a collar extending 2 inches above rim; secure tightly with string. Rub inside of soufflé dish and parchment collar with butter. Dust with sugar mixture, shaking out excess. Chill dish at least 15 minutes.

Stir together crème pâtissière, Grand Marnier, and orange zest in a large bowl. Beat egg whites in bowl of a heavy-duty stand mixer on medium speed until glossy and stiff peaks form, about 4 minutes. Whisk about one-third of egg whites into crème pâtissière mixture until well incorporated. Gently fold in remaining egg whites until just incorporated. Pour mixture into prepared dish. Place dish on a rimmed baking sheet, and bake in preheated oven until soufflé is puffed and golden brown, 40 to 45 minutes. Sprinkle with powdered sugar. Serve immediately.

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Food , Recipes · March 15, 2018

Grand Mariner Soufflés with Crème Anglaise

With Easter just around the corner, it’s time to start thinking about what you’d like to serve your family and guests for your Easter gatherings. Back in 2016 we took quite a few classes at our local Sur la Table, including one where we learned how to make Grand Mariner Soufflés with Crème Anglaise.

Soufflés are definitely one of the more difficult French desserts. Remember the scene from the Audrey Hepburn version of Sabrina? In this post I’m sharing the recipe for Grand Marnier Soufflés with Crème Anglaise.

Grand Marnier Souffles with Creme Anglaise Ingredients– 3 tbsp. unsalted butter, plus more for greasing ramekins 1/2 cup granulated sugar, plus more for preparing ramekins 3 tbsp. unbleached all-purpose flour 1 cup whole milk 2 tsp orange zest 2 tsp vanilla bean paste 1/4 tsp fine sea salt 2 tbsp. Grand Marnier 4 egg yolks 5 egg whites Creme Anglaise, for serving ( recipe follows) Directions– Preheat oven to 375F. Generously butter ramekins, dust them with sugar and tap out the excess. To prepare the soufflé base: Place the butter in a heavy medium saucepan over medium-high heat to melt. using a whisk, add flour and cook until thick and smooth, about 1 minute. Add milk and continue to cook, constantly whisking, until the mixture is thick, about 3 minutes. Transfer to a large bowl and cool to room temperature, about 10 minutes. Place sugar into a small bowl, add orange zest and, using your fingertips, gently rub the zest into the sugar to extract the oils from the zest. Add orange-sugar, vanilla, salt, Grand Marnier and yolks to the bowl with cooled milk mixture; whisk until smooth and throughly combined. To prepare the egg whites: Place the whites into the bowl of a stand mixer fitted with a whip attachment; beat on medium speed until whites are stiff but not dry, 3 to 4 minutes. With a silicone spatula, gently fold one-third of the egg whites into the soufflé base until almost completely combined. Fold in the remaining whites in two more stages. Stop folding when all the whites are incorporated into the batter. Divide batter among the prepared ramekins, filling each one to 1/2 inch below the rim, and set on a rimmed baking sheet. Bake until fully risen, just set and golden brown, 20 to 25 minutes. To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of the creme anglaise into the center. Serve immediately with extra sauce in a pitcher on the side. Vanilla Bean Creme Anglaise Ingredients– 1 cup whole milk 1 cup heavy whipping cream 1/4 cup granulated sugar 5 large egg yolks 2 tsp vanilla bean paste Directions– Fill a large bowl hallway with ice and water. Place a fine-mesh sieve over a separated medium bowl and place both near the stovetop. Combine the milk, cream and sugar in a medium saucepan and place over medium heat, stirring occasionally, until the sugar is dissolved. Bring the mixture just to a simmer and remove from the heat. In a small mixing bowl, whisk the egg yolks together. Slowly pour about one cup of the hot milk mixture into the yolks, whisking constantly, to temper them. Slowly pour the yolk mixture back into the hot milk in saucepan, whisking continuously. Return to medium-low heat and cook, stirring constantly with the spatula, until the custard thickens and registers 178F to 180F on a instant-read thermometer. Immediately strain the custard sauce through the sieve into the medium bowl. Stir in the vanilla and place sauce over the ice bath, stirring continuously until warm. Use warm sauce to top soufflés or cool completely and refrigerate for future use.

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Le soufflé Grand Marnier façon Jacques Pic

Ingrédients

L’appareil à soufflé .

• 45 g de Grand Marnier
• 22 g de liqueur de mandarine l 5 g de zeste d’orange 
• 110 g de sucre semoule
• 240 g de jus d’orange
• 110 g de jaunes d’œufs 
• 250 g de crème fleurette

Le nappage 

• 100 g de jus d’orange
• 50 g de sucre 
• 10 g de Grand Marnier
• Le zeste de 1/2 orange
• 1 orange pour la déco (ou 2 petites)

• Moule à soufflé
• Thermomètre de cuisine
• Papier sulfurisé ou rhodoïd

Entourez le haut du moule à soufflé d’une bande de papier sulfurisé en double épaisseur dépassant de 3 cm.

Le conseil d’Anne-Sophie Pic : avant de commencer la préparation, mettez votre ramequin au congélateur afin d’assurer une texture aérienne à votre soufflé. 

Placez au congélateur les alcools et le zeste d’orange finement haché au moins 30 min.

Faites cuire le sucre semoule et le jus d’orange à 108 °C. 

Versez-les dans une cuve de batteur en filet sur les jaunes d’œufs, en les montant en ruban à l’aide du fouet. 

En parallèle, montez la crème fleurette. Incorporez-la délicatement au premier mélange. Ajoutez l’alcool et le zeste. 

Versez la préparation dans le moule à soufflé.

Portez à ébullition le jus d’orange et le sucre, faites légèrement réduire puis ajoutez le Grand Marnier et le zeste râpé. Pelez l’orange à vif et prélevez les suprêmes.

Glacez le soufflé avec le nappage à l’orange refroidi, puis décorez avec les suprêmes d’orange.

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Frozen Grand Marnier Soufflé

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There are two different styles of frozen soufflés; both are somewhat easy to make, so don’t be intimidated. One type is light and uses an Italian meringue  ( egg whites beaten and “ cooked ” by slowly folding in a hot, sugar syrup ). The other, like my recipe, is creamier and has an eggy base that takes on whatever flavoring agent you add, such as the Grand Marnier. The base here is technically considered a Bavarian cream , which is a type of custard. With this method, egg yolks are gently cooked with sugar until thickened. With either type, you need to remember eggs can be somewhat tricky so making a frozen soufflé does require some focus. But it’s very doable.

Ingredients:

• 1/2 cup sugar
• 1/4 cup Grand Marnier
• 6 egg yolks
• 2 tablespoons water
• 2 teaspoons freshly squeezed orange juice
• 1 teaspoon orange zest
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners' sugar
• Orange peel, for garnish (optional)

Directions:

• Cut four 12x4-inch long strips of parchment paper. Wrap one parchment strip around a small 2/3-cup ramekins or shuffle dish and secure it with tape. Note: This will allow the soufflé custard to stay in place while it freezes. Repeat with the remaining ramekins and set aside.
• Fill a double boiler with about 3-4 inches of water. Place over medium heat and bring to a boil. When the water is boiling add the sugar, Grand Marnier, egg yolks, water, orange juice, and zest to the top of the double boiler. Note: if you do not have a double boiler, use a small and medium saucepan that fits together well enough to mimic a double boiler. Ideally, if you do not want the water to touch the top pot.
• Whisk the egg mixture continuously until the mixture begins to thicken and turns a nice bright yellow color, about 8-10 minutes or until it reaches 140 degrees F. Be careful not to overcook or "scramble" the egg mixture. Reduce the heat slightly if you are concerned.
• Remove from the heat pour the custard into the bowl of a kitchen mixer fitted with a whisk attachment, and beat on low until cool, about 3 minutes. Pour the custard base into a large mixing bowl and set aside.
• Clean the mixer bowl and add the heavy cream. Beat on high until stiff peaks have formed. Mix in the confectioners' sugar.
• Using a large rubber spatula, gently fold the whipped cream into the custard being careful not to over-mix and deflate the cream.
• Using a spoon, divide the soufflé mixture into the prepared ramekins. Using the back of a spoon, even the tops of as best as possible.
• Place the soufflés in the freezer and chill for at least 4 hours or overnight.
• To serve, remove the parchment paper and top with an orange peel for garnish.

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About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

2 thoughts on " Frozen Grand Marnier Soufflé "

Made this delicious creation and it was enjoyed by all! Thanks.

Thank you Mary Jane, so glad you made my recipe and enjoyed it. this is a true favorite!

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Welcome to my Simmer + Sauce. I always thought I was going to be a lawyer, but going to culinary school was one of the best decisions I ever made. I’m a former professional chef from NYC who loves to eat, cook and talk about food. My focus is great food, with solid recipes and reasonable ingredient lists. Cooking should be enjoyable, not stressful. Many of my recipes are family friendly and often on the healthy(ish) side.

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The Best Things To Eat And Drink On A Disney Dream Cruise

To the buffet, and beyond!

Besides characters in their first-mate and captain outfits (including Captain Minnie), there are adults-only pools and lounges, kids clubs that grown-ups will be jealous of, and so much food. And let’s be honest, I made my way to every single restaurant and bar on the ship so I could try everything. The offerings on the Disney Dream are vast, with everything from wagyu steak to creative cocktails and a secret cookie hack.

I recently took my family on Disney Dream cruise, and after we tried as much as we possibly could in five days, I narrowed down the ship's must-try dishes, drinks, and snacks. Here are all the items to look for on your next sailing.

Grand Marnier Souffle

The Grand Marnier souffle is a sweet ending to the French-inspired meal at the Royal Palace dining room. The individual-sized souffle billows over the edges of the ramekin. It's placed in front of you while still piping hot and a Grand Marnier-flavored creme anglaise is poured into the middle.

Limone Basilico Cocktail

One place I visited every night of the cruise was Meridian, an adults-only bar located between the two adults-only restaurants, Remy and Palo. The bar has impeccable views of the ocean, and the bartenders specialize in custom cocktails. Just tell them what flavors and spirits you like and they can shake (or stir) something up. On the first night at Meridian, the bartender made this cocktail with vodka, basil, and limoncello, which was light and refreshing after a day spent on the pool deck.

This literally melt-in-your-mouth wagyu dish can be found in Remy, the upscale adults-only restaurant that's inspired by Pixar’s Ratatouille. Just be sure to make reservations for the three-hour tasting menu dinner before your cruise.

Fried Calamari

Instead of going to the buffet every day for lunch , consider the Royal Palace dining room, where the menu rotates daily. The fried calamari were perfectly cooked with a light and crispy batter that didn’t overwhelm the dish. Just a squeeze of lemon juice is all this needs to be perfect.

Black Truffle Pasta Purseittes

This is an iconic dish on the Disney Cruise Line and for good reason. Any pasta dish that combines truffles and champagne is a hit in my book. And pro-tip: while these are an appetizer at Animator’s Palate, you can ask your server to make it an entree portion.

Parmesan Crusted Chicken Breast

Brunch at Palo, one of the adults-only restaurants on the Disney Dream, is easily my favorite meal on any Disney cruise. I always order the chicken parmesan as an entree. The thinly pounded, golden brown fried chicken is topped with a fresh tomato-basil sauce and mounds of melted parmesan cheese. It's served with a creamy and cheesy risotto .

Every Dessert at Palo

Our server at Palo insisted that we must try every dessert at brunch, and he was right. We tried all six, and each was a hit. Luckily, they're included in the overall price of the meal, which was $45 per person. (Desserts going clockwise from top: limoncello torte, Italian zabaglione, warm amaretto chocolate fondant, chocolate raspberry tarte, warm apple cinnamon sticky bun. Middle: buttermilk panna cotta pot.)

Ahi Tuna and Avocado Tower

Fresh seafood was abundant on the ship, but this ahi tuna and avocado tower was a standout. The perfectly stacked ingredients made for beautiful plating. The addition of crunchy noodles on top added a great textural difference and the wasabi dressing on the side added a nice spicy kick to the dish.

Old Fashioned

Again, Meridian was the spot to be when we craved a bourbon -based drink. The bartenders whipped up a smooth old fashioned with our choice of bourbon, plus their choice of bitters. The drink was garnished with a citrus peel and three Luxardo cherries. The bartender also put bourbon smoked sugar on top of the cherries to bring out more caramel notes.

Baked Macaroni and Cheese

Disney’s macaroni and cheese is one of my favorite versions of the classic dish because it’s super creamy and cheesy. I had no shame getting it from the kid's menu at dinner sometimes. The room service menu on the Disney Dream has a baked macaroni and cheese. The dish is essentially the same creamy pasta from the kid's menu but topped with a crispy panko crust that was browned off in the oven for a few minutes before being delivered to our stateroom.

Caramel Hazelnut Mocha

The Cove Cafe is the coffee bar near the adult pool. They can make everything you can imagine, including coffee drinks with characters imprinted on the foam. Our favorite drink on the cruise quickly became the iced caramel hazelnut mocha, which is made with Da Vinci gourmet hazelnut, gourmet caramel sauce, espresso , and milk. The coffee from the Cove Cafe is an extra cost, but be sure to ask for a punch card that you can use throughout the cruise. After five stamps you turn the card in for a free coffee. Pro-tip: the snacks in the glass case of the Cove Cafe are complimentary, even if you don’t buy a coffee. There are items like Rice Krispies treats , cranberry bars , and pastries.

Ice Cream Cookie Sandwich

This takes a little planning, but ice cream cookie sandwiches are one of the best Disney Cruise Line food hacks we’ve ever discovered. First, you order two chocolate chip cookies from room service, or get them from one of the quick-service restaurants on the pool deck. Then walk to the self-serve ice cream machine near the family pool and top one cookie with your choice of ice cream . Put the other cookie on top and you have an instant ice cream sandwich. We got a lot of questions about this as we walked around the pool deck eating them. This hack also works at Disney’s private island, Castaway Cay. Just get some cookies from any of the three BBQ lunch locations and hit up the ice cream machines on the island.

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Disney Cruise Line Recipes   Animator's Palate (Magic & Wonder) Chocolate and Peanut Butter Pie Creamy Butternut Squash Soup Lemon Peppered Baked Sonoma Chicken Maple Glazed Salmon Mixed Berry Shortcake   Animator's Palate (Dream) Sesame-Flavored Shrimp and Caramelized Onion Cheesecake   Castaway Cay Konk Kooler   Enchanted Garden Curried Carrot and Apple Soup Strawberry Cheesecake   Lumiere's / Triton's Crème Brulée Cheesecake Grand Marnier Soufflé Herb-Crusted Sea Bass Stack of Vegetables White Chocolate Dome   Parrot Cay Baked Crab Martinique Banana Bread Cold Cream of Mango and Papaya French Toast Banana Bread Pudding Spice Island Chicken Wings   Palo Cape Cod Margarita Chocolate Soufflé Grilled Portobello Mushrooms and Polenta Mozzarella and Tomato Salad Rack of Lamb Sgroppino (Lemon drink) Sweet Pizza Tuna Carpaccio Wild Mushroom Risotto   Pirates IN the Caribbean Dinner Chilled-to-the-bone Honeydew Melon and Mango Soup The Buccaneer's Sun-Ripened Pineapple Grilled Shrimp and Seared Scallop Pasta   Remy Smoked Bison with Melted Fennel and Leeks   Royal Palace Avocado-Citrus Salad Baked Salmon Royale   Special Dinners Baked Clams with Sun-Dried Tomatoes Baked Lobster Tail with Saffron Rice Chocolate Lava Cake Cuban Snapper Hash Lemon & Lime Roasted Half Chicken Mediterranean Seafood Stew   Various Restaurants Bahama Mama Castaway Punch Corey Byrne's Mum's Pavlova Eggs Benedict Italian Lemon Tart Mummified Prawns Pina Colada Bread Pudding Raspberry Walnut Vinaigrette Roma Tomato Sauce Soft-Shell Crab Tempura Stollen Bread   Can you help Can you help add to our recipe section? If you have any recipes from DCL, please Contact us . Please note: many of the recipes listed are for large quantities and will need to be reduced for home use.  

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Disney Magic at Home: Grand Marnier Orange Slush Recipe

Create Disney magic at home with this drink recipe for the Grand Marnier Orange Slush! On a typical day at the Disney Parks , you can find this refreshing drink in the France Pavilion (Epcot) at the Les Vins des Chefs de France kiosk. Since we’re all sitting at home with nothing to do, though, we figured we’d share the recipe with you…enjoy a little Disney magic!

Ingredients

• 1 part Grand Marnier
• 1 part Grey Goose Vodka
• 2 parts sweet and sour mix
• 1 part simple syrup

Instructions

• Blend with ice.
• Add orange food coloring if you want it orange just like at EPCOT.

Recipe from Magical Recipes .

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