Tuesday, November 24, 2015


Just in time for Thanksgiving, here is a great receipe from actor Burgess Meredith (1907-1997). I did not know he could cook, but this dessert sounds really tasty...

Burgess Meredith's Grand Marinier Souffle

Place half of Vanilla Souffle mixture, as below, into a greased mold. Cut a layer of spongecake slices, dipping them into Grand Marinier liqueur. Line mold with slices, and cover with remaining half of Souffle. Bake in 325 degree oven for one hour. When serving, stir some whipped cream into a vanilla custard, and arrange on top. Add more Grand Marinier.

Vanilla Souffle:

1/3 cup flour
7 tablespoons sugar
1 cup milk
Pinch of salt
1 teaspoon vanilla
1/4 teaspoon cream of tartar
4 eggs, separated

Combine flour, sugar, and salt in saucepan. Pour milk in gradually, stirring briskly. Cook over low heat until smooth and thick. Add beaten egg yolks. Cool. Whip egg whites until frothy. Sprinkle with cream of tartar and continue whipping until whites are stiff. Add vanilla, and combine with first mixture.

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