Best Katos Grand Marnier Dessert Recipes

GRAND MARNIER® SOUFFLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
• Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
• Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
• Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
• Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
• Bake in the preheated oven until risen and browned, 16 minutes.

KATO'S GRAND MARNIER DESSERT

Steps:

• May substitute with other orange liquer, orange juice or soda pop.
• But the best flavour comes from the liquers.
• Preheat oven to 350 degrees Sift flour, baking powder and salt.
• Combine eggs, butter, brown sugar, coconut, almonds, raisins, lemon extract, rind and liquer, blend well.
• Mix the moist and dry ingredients together for 4 minutes on medium speed.
• Slowly add milk to mixture as needed to make a moist cake batter.
• Set aside for 10 minutes.
• Butter and flour your cake pan.
• (Bake the cake batter in just one pan.) Mix the cake batter again for 3 minutes.
• Pour into your prepared pan and bake at 350 degrees for 45- 50 minutes.
• Serve with vanilla bean or custard ice cream--.

GRAND MARNIER DESSERT COFFEE

Steps:

• In two large glass mugs divide brewed espresso. Add 1 tablespoon sugar to each and stir until dissolved, then mix into each 1 tablespoon rum and 1 tablespoon orange liqueur. Holding tablespoon facedown over side of mug, drizzle 1/2 cup cream over back of spoon so most of cream accumulates atop coffee. Repeat with second mug. Garnish with curled orange rinds, if desired.