Makes: 6 servings
Prep Time: 40 minutes
Cook Time: 35 minutes
White Chocolate Orange Souffle
1/2 cup whipping cream
1/4 cup granulated sugar
6 ounces imported white chocolate (such as Lindt), coarsely chopped
5 large egg yolks, room temperature
3 teaspoons grated orange peel
4 teaspoons Grand Marnier
5 large egg whites, room temperature
Pinch of cream of tartar
2 tablespoons granulated sugar
2 ounces imported white chocolate (such as Lindt), coarsely chopped
- Preheat your grill to medium, and set for indirect cooking. (350ºF)
- Generously butter a 6-cup soufflé dish, sprinkle dish with sugar; roll dish around to coat all surfaces, then tap out the excess.
- Add a buttered and sugared aluminum foil collar that extends 2-3 inches above the rim of the dish, tie with butchers twine.
- Heat cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.
- Add 6 ounces of white chocolate and stir until the chocolate dissolves.
- Whisk in egg yolks and orange peel.
- Cook until the mixture thickens slightly, stirring constantly, about 5 minutes; do not boil.
- Whisk in the Grand Marnier.
- Transfer the mixture to large bowl.
- Using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.
- Add 2 tablespoons of sugar and then beat until stiff peaks form.
- Mix 2 ounces of the chopped chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches.
- Transfer the mixture to your prepared soufflé dish.
- Bake over indirect heat in the bbq, until the soufflé is puffed and the top is golden brown, about 35 minutes.
- Dust with powdered sugar and serve.
This moist orange-flavored soufflé is rich with white chocolate. Offer snifters of orange liqueur, with a mandarin orange segment and cherry on a toothpick floating inside, to sip alongside.