Savor the Flavours of Our Destinations
Immerse yourself in the tastes of travel as we bring you handpicked recipes from our esteemed suppliers, including cruise lines and local tours. Each month, we’ll transport you to different corners of the world, offering a taste of the authentic local cuisines that make each destination unique. From the comfort of your kitchen, explore the culinary wonders of our featured destinations and add a dash of wanderlust to your home-cooked meals. Get ready to indulge your senses and discover the world through the art of cooking!
Grand Marnier Soufflé
The Grand Marnier Soufflé, a classic French dessert, beautifully combines the flavors of orange liqueur with the elegance of French cuisine. Originating from the renowned Grand Marnier liqueur created in 1880, this dessert showcases the sophistication of French culinary craftsmanship. A light and airy delight, the Grand Marnier Soufflé offers travelers a taste of France’s rich gastronomic heritage, making it a must-try experience for those exploring French cuisine. Make this Mother’s Day special by treating her to this sweet delight, or better yet, bring her to France to savor it firsthand!
Pastry Cream Ingredients:
- 1 vanilla bean
- 1 cup whole milk
- 2 1/2 oz granulated sugar
- 3 large egg yolks
- 2 oz cornstarch
- 4 oz Grand Marnier
Vanilla Creme Anglaise (Sauce) Ingredients:
- 1 vanilla bean
- 1 cup whole milk
- 2 oz granulated sugar
- 3 large egg yolks
Almond Tuile Ingredients:
- 1/2 oz granulated sugar
- 1/2 fluid oz fresh orange juice
- 1 oz all-purpose flour
- 1 oz unsalted butter
- 1/2 oz sliced almonds
Soufflé Mix Ingredients:
- 16 oz egg whites
- 3 oz granulated sugar
- As needed butter
Mango and Garnish
- 4 oz mango (diced 1/4 inch and marinatede in Grand Marnier)
- 6 tsp candied orange zest
- As desired powdered sugar
- As desired mint leaves
Instructions:
- For the pastry cream, cut the vanilla bean lengthwise and remove the paste. In a medium saucepan, heat the milk, vanilla bean paste, and half the granulated sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar and the cornstarch, then add to the milk slowly, cooking and stirring continuously until the mixture thickens. Remove from heat and add Grand Marnier.
- For the vanilla creme anglaise, cut the vanilla bean in half lengthwise. In a medium saucepan, heat the milk, vanilla bean, and half of the sugar to boiling. In a small mixing bowl, beat the egg yolks with the other half of the granulated sugar, then add to the milk slowly, cooking and stirring continuously for 1 minute.
- For the almond tuile, grease the baking paper. In a medium mixing bowl, stir all the almond tuile ingredients together until the batter is well mixed. Place in the fridge. Preheat oven to 375 degrees Fahrenheit.
- Spread the batter on the greased baking paper with a spatula. Bake until golden brown. Cut rectangular shapes 1/2 inch by 2 inches. When cool, put in an airtight container.
- For the soufflé mix, preheat oven to 450 degrees fahrenheit. Grease ceramic dishes with butter, and sprinkle with granulated sugar. In a medium mixing bowl, beat the egg whites until soft peaks form. Add to the warm pastry cream.
- To serve, fill up half the height of the dish with the pastry cream mixture. Place the diced mango on top, then add more cream on top. Bake at 450 degrees fahrenheit for 12 minutes. Remove from oven and dust with powdered sugar. Decorate with mint leaves, candied orange zest, and almond tuile. Serve with vanilla creme anglaise.
- Serves six.
Recipe provided by: Celebrity Cruises
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