INDIVIDUAL ORANGE SOUFFLéS WITH GRAND MARNIER CRèME ANGLAISE

Individual Orange Soufflés with Grand Marnier Crème Anglaise image

Categories Sauce Bake Low Fat Orange Pastry Simmer Boil Grand Marnier

Yield serves 6

Number Of Ingredients 18

Ingredients

CRÈME ANGLAISE
3 3/4 cups evaporated skim milk
1/4 cup heavy cream
3 tablespoons light agave nectar
1/2 tablespoon arrowroot powder mixed with 1 tablespoon cold water
3 tablespoons Grand Marnier
1/2 teaspoon vanilla extract
SOUFFLÉS
3 tablespoons unsalted butter
1/4 cup sprouted spelt flour or whole wheat pastry flour
Pinch of sea salt
1/2 cup (1 percent) low-fat milk
1 teaspoon freshly grated orange zest
1/3 cup freshly squeezed orange juice (about 1 orange)
1/3 tablespoon Grand Marnier liqueur (optional)
4 large eggs, separated
1/3 cup light agave nectar
Agave Nectar Whipped Cream (page 113), for garnish (optional)

Steps:

Prepare the crème anglaise in advance. It can be stored for several days in the refrigerator. Place the milk, cream, and agave nectar in a small saucepan over medium heat. Bring to a boil. Decrease the heat.
Add the arrowroot powder slurry to the milk mixture, whisking constantly. Bring the mixture back to a simmer and remove from the heat immediately after the mixture thickens. Stir in the Grand Marnier and vanilla extract. Cool to room temperature and store in the refrigerator.
Begin preparing the soufflés. Preheat the oven to 325°F. Lightly oil 6 (12-ounce) soufflé ramekins with canola oil spray.
In a saucepan, melt the butter over medium heat. Stir in the flour and salt. Add the milk and cook until thick and bubbly, stirring constantly. Remove from the heat. Stir in the orange zest, orange juice, and Grand Marnier. Blend well.
Using an electric mixer, beat the egg yolks until thick and lemon colored. Gradually add the orange mixture and blend well.
In a clean bowl, using clean beaters, beat the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Gradually drizzle in the agave nectar and beat until stiff glossy peaks form, another 1 to 2 minutes. Do not overbeat or the egg whites will dry. Fold the orange mixture into the egg whites. Spoon into the ramekins and bake for 20 to 25 minutes, until puffed and golden. Serve immediately.
Place a hot soufflé on a plate in front of each guest. Poke a hole in the center of the soufflé with a spoon and spread slightly open. Pour the crème anglaise generously into the opening of the soufflé and over the top. A dollop of whipped cream makes a nice finishing touch.