Diets
Ingredients
Produce
Refrigerated
Baking & Spices
Dairy
Beer, Wine & Liquor
Found on cooking.nytimes.com
| Title: | Grand Marnier Soufflé Recipe |
| Descrition: | This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air. |
Grand Marnier Soufflé
Produce
Refrigerated
Baking & Spices
Dairy
Beer, Wine & Liquor
The first person this recipe
Found on cooking.nytimes.com
NYT Cooking
Grand Marnier Soufflé Recipe
This version of the classic French dessert is an adaptation of one attributed to Jean-Jacques Rachou, a former owner and chef of La Côte Basque, a restaurant The Times once called "the high-society temple of classic French cuisine." These acclaimed soufflés were a specialty at the restaurant, which closed its doors in 2004, after 45 years of serving guests like Jacqueline Kennedy Onassis, Babe Paley and Frank Sinatra Done right, they are airy, perfectly textured and deftly sweetened The key is the density of the egg whites; they must be whipped until the peaks are firm but not too full of air.
Save to My recipes
Triple Berry Pie with a Leaf & Vine Crust
