Souffle rothschild

by Ed Halmagyi


  • 1 cup milk
  • 3 eggs, separated
  • ¼ cup + 2 Tbsp caster sugar
  • ⅓ cup plain flour
  • 2 Tbsp Grand Marnier
  • 5 egg whites
  • ½ tsp cream of tartar
  • 2 Tbsp unsalted butter
  • icing sugar, fruit and double cream, to serve


1 Pour the milk into a medium saucepan and bring to a boil over a moderate heat. Whisk the yolk, ¼ cup caster sugar, ? cup plain flour in a medium bowl until very light. Pour in the milk, stir to combine, then return to the heat and cook until thickened. Whisk in the Grand Marnier then set aside.
2 Whisk all 8 egg whites with the cream of tartar and remaining sugar in the bowl of an electric mixer on medium speed until soft peaks form. Fold ? of the meringue into the custard, then the next ?, then the final third.
3 Cook ½ Tbsp butter in a small (20cm) non-stick frying pan over a moderate heat for 2 minutes until nut-brown, then add ¼ of the batter. Cook for 3 minutes, until almost set, then fold over and turn out onto a pre-warmed plate. Dust with icing sugar and serve with fruit and double cream.


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