For dessert we stick to the “simple but tricky” theme of the first two courses.
The Soufflé au Grand Marnier is a French classic, so why not swap the orange liqueur for a nice whisky?
Ingredients for four servings:
- 100 ml milk
- 35 grams sugar
- 1 tablespoon of flour
- 2 egg yolks
- 3 egg whites
- 50 ml of strongy flavoured unpeated whisky
- Soft butter
- 4 ramekins
Preheat the oven to 200 degrees. Beat the egg whites until firm. Coat the inside of the ramekins with butter using a brush. Bring milk and sugar to boil in a small saucepan. Mix the flour with a litttle cold milk and whisk into the boiling milk. Let boil for 2 minutes and let cool down until lukewarm.
Whisk in the egg yolks and the the whisky until the cream is smooth. Then gently mix in the egg whites until the the mass is homgenous. Fill the ramekins just below the edge and place them in the oven. Let bake for 15 to 20 minutes, the exact baking time depends on the size of the ramekins. Serve immediately.
This is based on the classic recipe by Auguste Escoffier. Souflés are tricky to make and definitely not foolprof until you have a lot of experience. Mere mortals may want to do a test run first to see if something needs to be tweaked.
The whisky needs to cut through the sugar and the eggs here, so it should not be too gentle a dram. Since this was inspired by the Soufflé au Grand Marnier I selected the Hazelburn 8 yo Cask Strength that has very nice orange aromas. I can well imagine this to work with a boldly flavoured bourbon or maybe even a rye whiskey.