Cointreau Souffle With Fresh Raspberry Sauce

1. 1

   PASTRY CREAM:

2. 2

   1. Beat egg yolks and sugar until creamy. Add flour and whisk to combine. Set aside.

3. 3

   2. Bring milk and vanilla bean to boil. Remove pod and whisk hot milk into eggs. Pour mixture through a coarse strainer to remove any bits of cooked egg and return to a saucepan. Bring mixture to a boil over medium heat and cook, whisking, for 3 minutes, or until thickened. Add orange zest. Use immediately, or cover with plastic wrap to prevent skin from forming and store in the refrigerator.

4. 4

   RASPBERRY PUREE:

5. 5

   1. Puree raspberries in the bowl of a food processor. Add Cointreau and sugar and stir to combine.

6. 6

   SOUFFLE:

7. 7

   1. Preheat oven to 450 degrees.

8. 8

   2. Combine PASTRY CREAM, Cointreau and orange zet, whisking to loosen texture. Gently fold in egg whites.

9. 9

   3. Divide mixture among souffle dishes, scraping to be level with the top. Run knife around the rims to loosen the mixture from the sies and allow it to rise.

10. 10

    4. Set dishes on a baking tray and cook for 7-10 minutes, or until souffles are puffed and golden.

11. 11

    5. Serve immediately by cutting a small hole in the top of each souffle and fillig with 2-3 tbsp RASPBERRY PUREE.

No additional tips available.