It wouldn't be a celebration without dessert: so here's a heart-shaped soufflé to serve before you toast each other.
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INGREDIENTS |
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Eggs |
3 |
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Whipping cream |
350 |
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g |
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Sugar |
150 |
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g |
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Orange zest |
1 |
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Grand Marnier |
4 |
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Spoonfuls |
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PREPARATION |
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Crack the eggs and separate the yolks from the whites. With a whisk whip separately: the whites, the yolks with the sugar; and then the cream. |
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Add the grated orange zest and the Grand Marnier to the bowl containing the yolks; then, very gently fold in the whipped cream and, finally, the beaten egg whites. |
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Pour the batter into a 3/4 liter baking tin (best, if heart-shaped) for soufflés and put it into the freezer for at least five hours. This dessert may be served sprinkled with either cinnamon or cacao powder. |
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CHEF'S NOTE |
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For best whipping results, the cream should be left in the refrigerator for at least five hours before using, whereas the egg whites should not be too cold. For a special Valentine's Day touch, use a heart-shaped baking pan. |
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This Mediterranean dish, conceived for a romantic evening, goes very well with a white wine boasting a delicate and aromatic bouquet and a taste that is dry, fresh and fruity all at the same time, something like a Muller Thurgau, or, as an alternative, a Greco di Tufo, dry, rounded and imbued with lovely mineral and floral notes. |
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