Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 52

SOUFFLE AU Gd MARNIER

4 Portions

Ingredients for the souffle base :

 500 ml

UHT full cream milk, Oldenburger



5 Pc

Medium grade A egg yolk

 150 g

Caster sugar T45 wheat flour

  

35 g 30 g 65 ml

Corn flour

Grand Marnier

 450 g  100 ml

Australian orange

Orange juice



50 g

Candied orange peel

Ingredients for the souffle mould

 120  120

g g

Unsalted butter Caster sugar

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