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Lights by Mauro Tandoi on 500px

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[walker-of-the-wind]

I am merely on this earth, not of it.

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Come and fly away with me to paradise~ 

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Here's another one of these.

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Grand Marnier Souffle

½ cup (4 fl. oz./125 ml) whole milk

1½ Tbsp. all-purpose flour

5 Tbsp. (3 oz./90 g.) sugar

4 large eggs, separated

1 Tbsp. unsalted butter

2 tsp. grated orange zest

¼ cup (2 fl. oz./60 ml.) Grand Marnier

⅛ tsp. kosher salt

¼ tsp. cream of tartar

Position a rack in the lower third of the oven and preheat to 400°F (200°C) for individual souffles or 375°F (190°C) for a large souffle. Butter four 1-cup (8-fl. oz./250-ml.) ramekins or a 1-qt. (1-l.) souffle dish and dust the bottom and sides with sugar.

In a saucepan, warm the milk over medium heat until bubbles appear along the edge of the pan. Remove from the heat. In a bowl, stir together the flour and 3 tablespoons of the sugar. Slowly pour in the hot milk while whisking constantly. Pour the mixture back into the pan and bring to a boil over medium heat, stirring constantly. Boil for 1-2 minutes.

In a bowl, whisk the egg yolks until pale in color and thick. Slowly pour the hot milk mixture into the yolks while whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the butter. In a small bowl, using the back of a spoon, mash the orange zest with a pinch of the sugar, then whisk into the egg yolk mixture along with the Grand Marnier.

In a large bowl, using an electric mixer, beat the egg whites, salt and cream of tartar on medium-high speed until soft peaks form. Slowly add the remaining sugar and beat until the whites hold stiff, glossy peaks.

Using a rubber spatula, fold one-fourth of the beaten egg whites in the egg yolk mixture to lighten it. Then, gently fold in the remaining whites just until no white streaks remain. Spoon into the prepared dish(es). Run your thumb around the rim of the dish(es) to form a shallow groove along the edge.

Bake until set and puffed, and the center still jiggles slightly when the dish is gently shaken, 8-10 minutes for the individual souffles, 25-30 minutes for the large souffle. Serve at once. Serves 4.

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[walker-of-the-wind]

Hey, do you have any dessert like foods for seabunkins? I know it's a really weird request, but I have a major sweet tooth, and I was hoping you could help!

Heya!

It’s not a weird request, I’m pretty much used to look for different kinds of foods for everyone. Anyway I read that sea bunnies tend to take the toxins out of sponges, so I went with very soft desserts! :)

Cherry Berries On A Cloud

Strawberry Angel Food Cake

Lemon Cream Puffs

Lemon Meringue Angel Cake

Fresh Strawberry Cake

No Bake Rainbow Pie

Dirt Cake

Favorite Banana Cream Pie

Italian Sponge Cake

Traditional Sponge Cake

There ya go! I hope you enjoy these and if not feel free to come back and ask again I shall refill the request! <3 Cheers and happy eating~!