Menu

Grand Marnier Soufflé

During my college years I was passionate about desserts.  My specialty was the Grand Marnier Soufflé.  Believe it or not, it’s much easier to prepare than most people assume.  Although it require a small amount of finesse, if you’re able to separate eggs you can learn to make a really great Soufflé. 

So why is it considered such a challenge?  When the Grand Marnier Soufflé was first invented people were cooking with wood fired ovens.  Holding steady and proper heat with such primitive apparatus was challenging indeed and thus the Soufflé developed the reputation as a culinary delight that required the hand of a master chef.  With the advent of modern gas and electric stoves all that has changed.  However the belief that a Soufflé is difficult to produce has been passed down over the generations.  I suppose those of us who know the truth haven’t, until now, let the rest of you in on the secret. 

Settling into my old age I find I don’t have the youthful enthusiasm to do the cooking I once did.   However I was able to summon the energy to walk the half mile from Humans of Silicon Valley HQ to La Boheme restaurant where I sat down at one of the sidewalk tables and ordered a Grand Marnier Soufflé.  The resulting Soufflé, pictured here, was an absolute delight and at nine dollars was the price of only two Big Macs.  For those of you who feel that I might be disrespecting the iconic Big Mac let me just add this. I worked, briefly, at the Stanford Shopping Center McDonnell’s.  I am not ashamed to say that I’ve prepared and sold Big Macs

Show EXIF
  • Aperture: ƒ/4
  • Camera: LEICA X2
  • Taken: July 8, 2016
  • Flash fired: no
  • Focal length: 24mm
  • ISO: 100
  • Shutter speed: 1/100s

    Show EXIF
    • Aperture: ƒ/4
    • Camera: LEICA X2
    • Taken: July 8, 2016
    • Flash fired: no
    • Focal length: 24mm
    • ISO: 100
    • Shutter speed: 1/100s
      Grand Marnier Soufflé
      Facebooktwitterpinterestmail