Orange Pekoe & Grand Marnier Soufflé

Wonderful dessert from Pastry Chef Alan Gontowski of the Four Seasons San Francisco, created in honor of Samuel Twining, OBE (Officer of the Order of the British Empire), using Twinings Orange Pekoe.

Chef Gonowski served this soufflé in molded chocolate tea cups, made in cupcake tins with handles of rolled chocolate attached. It is just as attractive (and delicious) made in individual ramekins.

Ingredients:
1/2 c water

2 tbs. Grand Marnier

1/2 c heavy cream

10 tbs. granulated sugar

3 eggs, separated

2 Twinings Orange Pekoe tea bags

Direction:
Whip heavy cream with 2 tbs. sugar and refrigerate.

Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color.

Set aside.

Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed.

Heat water and steep tea bags, and leave to brew for four minutes.

Squeeze bags to draw out all the flavorful liquor of the brewed tea.

Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two thirds.

Remove from heat and cool.

Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage.

Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream.

Add Grand Marnier and pour entire mixture into a soufflé mold, ramekins or chocolate cups. Refrigerate.