Grand Marnier Souffle With Orange Whipped Cream

There is a tendency in spiritual circles to think that others (and therefore, God) should be impressed by how much we know. Information equals godliness and spiritual value. We might not say it in those terms, but this terse message is preached loudly by how we live… But (this message in itself is not) affirmed by the Bible. In fact, it is quite the opposite. James tells us that we should prove ourselves doers of the Word and not merely hearers “who delude themselves.” In layman’s terms, knowledge alone deludes us or deceives us into thinking we are spiritual because of how much we know instead of how we live.

Eddie Rasnake

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		La, Times	8	Servings

INGREDIENTS

		=== SOUFFLE ===
1	T	Butter
1/2	c	Sugar plus
2	T	Sugar
		Zest of 1 blood orange
4		Egg yolks
1/4	c	Grand Marnier
6		Egg whites
3	t	Powdered sugar
		=== BLOOD ORANGE WHIPPED
		CREAM ===
		Juice of 4 blood oranges
2	T	Sugar
1	T	Grand Marnier
3/4	c	Whipping cream
		=== CANDIED BLOOD ORANGE
		ZEST ===
		Zest of 1 blood orange
2 1/2	c	Sugar

INSTRUCTIONS

SOUFFLE: Lightly grease 8 (1/2-cup) ramekins with 1 tablespoon butter
and sprinkle with 2 tablespoons sugar as if dusting with flour.  Invert
each ramekin to release excess sugar. Cut blood orange zest  into 1/2"
pieces. Process zest pieces and remaining 1/2 cup sugar in  food
processor until zest and sugar are well combined and only tiny  pieces
of zest remain. Beat 4 eggs yolks with orange sugar until  light and
fluffy, about 4 minutes. Add Grand Marnier and beat 2 to 3  minutes
until fully incorporated. Beat egg whites in separate bowl  until stiff
peaks form. Beat orange mixture well just before folding  in 1 cup egg
white mixture. Fold in remaining egg whites. Spoon  gently into
prepared ramekins. Bake at 400 degrees 10 minutes, then  sift powdered
sugar onto top of souffles. Serve immediately with  Blood Orange
Whipped Cream and garnish cream with Candied Blood  Orange Zest. BLOOD
ORANGE WHIPPED CREAM: Bring juice and sugar to  boil in small skillet.
If you want to cook off alcohol, add liqueur  now after juice comes to
a boil. Reduce heat and simmer until juice  reduces to about 3/4 cup,
about 5 minutes. Cool. Whip cream until  stiff. Gradually stir in
orange syrup. Add orange-flavored liqueur  now if you haven't done so.
Stir to incorporate. (Makes 3/4 cup)  CANDIED BLOOD ORANGE ZEST: Slice
blood orange zest into long pieces  about 1/8-inch wide. Blanch zest by
dropping into about 3 cups  boiling water 1 minute. Drain. Bring 2 cups
sugar and 2 cups water to  boil in saucepan. Add zest and bring to
boil. Reduce heat and let  zest simmer about 1 hour, checking
occasionally to make sure liquid  is reducing. Increase heat if liquid
is not reducing. Remove zest  from pan and put in bowl with remaining
1/2 cup sugar. Separate and  toss zest well in sugar. Leave zest in
sugar until dry. Discard extra  sugar. (1/4 cup zest) Yields 8
servings.  Each serving, without Blood Orange Whipped Cream or Candied
Blood  Orange Zest: 136 calories; 57 mg sodium; 140 mg cholesterol; 4
grams  fat; 17 grams carbohydrates; 4 grams protein; 0 fiber  Each
tablespoon Blood Orange Whipped Cream: 75 calories; 6 mg sodium;  21 mg
cholesterol; 6 grams fat; 5 grams carbohydrates; 0 grams  protein;    
0.03    gram fiber  Each teaspoon Candied Blood Orange: 481 calories; 1
mg sodium; 0 mg  cholesterol; 0 fat; 125 grams carbohydrates; 0
protein; 0 grams fiber  Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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