Valentine’s Day conjures up many romantic notions and gifts.  Flowers, chocolates, poetry,  special foods and dishes… all meant to entice your senses.  For me there is nothing more romantic than a perfectly made dessert souffle.  Several restaurants here on our island offer dessert souffles, but beware… they take time and you will need to order at the beginning of the meal.

Courtney Thompson of Horizons serves up some of the best.  We have enjoyed her CARAMEL CHOCOLATE CHIP SOUFFLE many times and always look forward to her special one of the night.

Courtney will be offering a special Valentine’s Day menu including her famous souffle.

Dave and I recently enjoyed a superb meal over New Year’s at Salt/The Ritz-Carlton, Amelia Island.  Their grand finale… GRAND MARNIER SOUFFLÉ / ROSEMARY ICE CREAM / GRAND MARNIER ANGLAISE.

Photo courtesy DEREMER STUDIOS

If you like to cook a special meal for your Valentine, what could be more perfect than ending with a grand finale….such as a Grand Marnier Souffle?

The following recipe is adapted from Chef Jeff, Allrecipes.com.

Grand Marnier Souffle

Serving Size: 2

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Ingredients

• 1 tablespoon butter, melted
• 1 tablespoon white sugar
• 5 teaspoons butter, melted
• 5 teaspoons all-purpose flour
• 1/4 cup cold milk
• 1 teaspoon freshly grated orange zest
• 1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
• 1/8 teaspoon vanilla extract
• 2 egg whites
• 1/4 cup white sugar, divided

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake in the preheated oven until risen and browned, 16 minutes.

By KathyMillerTime
Adapted from Allrecipes

Recipe Printed from www.kathymillertime.com

Creme Anglaise Sauce

Serving Size:

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Ingredients

• 1/2 cup whole milk
• 1/2 cup whipping cream
• 1 2 inch vanilla bean split in half
• 3 large egg yolks
• 3 tablespoons sugar

Instructions

1. Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
2. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

A word of caution here…I have not tested this recipe yet…and if my attempts at a cheese souffle in the traditional French style counts for anything….Think I need to keep trying.

For those of you looking for a funny end to your Valentine’s Day watch the original Sabrina starring Audrey Hepburn, Humphrey Bogart and William Holden… A romantic comedy with a really funny souffle scene.

Hope you clicked on it!

We will be watching Sabrina for our Friday Night Flick party tomorrow…

and having a Fondue Party…watch for next post!

Come celebrate with me.  I’ll save you a seat at the table.