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Desserts

Almond Soufflé with Grand Marnier served with White Chocolate Sauce with Caramelised Orange Zest

Almond Soufflé with Grand Marnier

30 grms unsalted butter, melted
20 grms all-purpose flour cup granulated sugar
200 ml whole milk
60 grms granulated sugar
4 pc large eggs, separated
20 ml Vanilla extract or better fresh vanilla
25 ml Almond extract
50 ml Grand Marnier ( orange liqueur)
60 gms white almonds ( finely grated)
25 gms icing sugar to dust the top

White Chocolate Sauce with Caramelised Orange Zest
200 ml fresh cream
150 grms white chocolate
20 ml Brandy
2 pc Oranges
25 grms granulated Sugar

Method
:

- Prepare the ramekins ( four ). Brush them with butter from bottom upwards. This will make the soufflé to rise evenly. Then, coat the ramekins with sugar and grated almonds, shake out any excess, set aside.
- Melt the butter on medium heat , add the flour , stir for one minute,
- Remove the pan from the heat, gradually add hot milk stir until smooth and combined. - Add Vanilla extract, almond extract and grated almonds, sprinkle with a dash of salt
- Separate the eggs and blend the egg yolk with the now lukewarm soufflé mixture
- Beat the egg white fluffy, add the sugar ( do not overbeat)
- Mix 1/3 of the beaten egg white and the Grand mariner with the soufflé mix well , only than carefully fold in the remaining 2/3 of the egg white
- Fill mixture in the soufflé moulds
- Bake in pre-heated oven ( 375 to 390 degree) for 12 to 15 min ( time may vary on the size of the soufflé mould.

For the Sauce:

- peel the orange , slice in fine julienne.
- Sprinkle them with granulated sugar and caramelise in the hot oven
- Bring cream to soft boil , add chopped white chocolate.
- Stir gently at low heat till the chocolate is fully melted
- Just before service add the brandy and caramelized orange julienne
- Serve warm with Soufflé

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