Cointreau Souffle
Serves:
Ingredients:
3
tb
Butter
4
tb
Flour
1 1/2
c
Milk
6
Egg yolks
8
Egg whites
1
pn
Salt
1/8
ts
Cream of tartar
1/2
c
Sugar
3
tb
Cointreau
Rind of 1 orange cut into
-finest possible pieces
Confectioners' or superfine
-sugar
Grated orange rind
Method:
Preheat oven to 400-F.
Drop chopped orange rind into boiling water; simmer for 20 minutes and drain.
Melt the butter and add the flour.
Add the milk gradually stirring with a wire whisk to make a thick smooth sauce.
Remove from the heat and add the sugar and the egg yolks one at a time.
Add the Cointreau and the orange rind.
Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff.
Fold the orange mixture into the egg whites.
Spoon into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375-F.
Bake for 25 minutes.
Sprinkle with confectioners' or superfine sugar and grated orange rind.