Grand Marnier Soufflé with Infused Crème Anglaise

 

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Grand Marnier Soufflé with Infused Crème Anglaise

A gravity-defying orange delight with a potent vanilla bean sauce

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THC: 20mg per serving  |  CBD: 0mg per serving

Prep: 25 mins  |  Cook: 15 mins  |  Serves: 4

Onset: 60-90 minutes  |  Duration: 4-6 hours

DECARBOXYLATION

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Temperature: 240°F / 115°C

Time: 40 minutes  |  Cannabis: 3.5g

Decarb flower for infusion into the cream base.

INFUSION

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Method: infused cream  |  Base: heavy whipping cream (1 cup)

Temperature: 170°F  |  Time: 1 hours

Yield: 1 cup infused cream

Storage: Refrigerate up to 5 days.

1. Steep decarbed cannabis in heavy cream for 1 hour at 170°F (just below simmer). 2. Strain through cheesecloth. 3. Potency: ~20mg THC per 2 tablespoons of cream.

INGREDIENTS

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  • infused heavy cream — 1/2 cup (used for the Crème Anglaise)  [10% DV · Saturated fats]

  • Grand Marnier — 3 tablespoons (orange liqueur)

  • egg whites — 6 (room temperature)  [12% DV · Pure Protein]

  • sugar — 1/2 cup (superfine)  [20% DV · Carbohydrates]

  • orange zest — 1 tablespoon (freshly grated)  [2% DV · Vitamin C]

  • vanilla bean — 1 (scraped seeds)  [1% DV · Antioxidants]

  • egg yolks — 3 (for the sauce)  [15% DV · Lutein]

STEP-BY-STEP INSTRUCTIONS

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  1. Prepare the Crème Anglaise: Whisk egg yolks with 2 tbsp sugar. Heat infused cream and vanilla bean until simmering.

     💡 Flow tip: Temper the eggs by adding a little hot cream at a time so they don't scramble.

  2. Cook the sauce over low heat until it coats the back of a spoon; strain and chill.

     💡 Flow tip: The sauce is the vehicle for the THC; ensure it is well emulsified.

  3. Whip egg whites and remaining sugar to stiff, glossy peaks.

     💡 Flow tip: Ensure the bowl is perfectly clean and fat-free for maximum volume.

  4. Gently fold orange zest and Grand Marnier into the whites, being careful not to deflate them.

     💡 Flow tip: Work in thirds: stir the first third in to lighten, then fold the rest gently.

  5. Pour into buttered and sugared ramekins and bake at 400°F for 12-15 minutes.

     💡 Flow tip: Do not open the oven door while baking or they will collapse!

  6. Poke a hole in the center of the hot soufflé and pour in the chilled infused Crème Anglaise.

     💡 Flow tip: The contrast of hot soufflé and cold sauce is the classic French experience.

TERPENE PAIRING

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Primary Terpene: Valencene

Flavor Profile: sweet, orange, citrus, woody

Aroma: tangerine, orange, herbal

Why It Works: Valencene naturally occurs in citrus and provides an intense orange reinforcement to the Grand Marnier.

Food Synergy: Orange zest, Grand Marnier, and vanilla

Complementary Terpenes: Myrcene (supports the sweetness with a deep herbal undertone)

STRAIN SUGGESTIONS

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  1. Tangie (SATIVA-DOMINANT HYBRID)

     THC: 18-22%  |  CBD: 0-1%

     Terpenes: Valencene, Myrcene, Pinene

     Flavors: tangerine, citrus, skunky

     Effects: euphoric, creative, happy

     Its distinct citrus aroma is the best in the world for pairing with orange-based desserts.

NUTRITION FACTS (per serving)

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  Calories: 380

  Total Fat: 18g (23% DV)

    Saturated Fat: 10g (50% DV)

    Trans Fat: 0g

  Cholesterol: 240mg (80% DV)

  Sodium: 95mg (4% DV)

  Total Carbohydrate: 42g (15% DV)

    Dietary Fiber: 0g (0% DV)

    Total Sugars: 36g

      Incl. Added Sugars: 32g (64% DV)

  Protein: 9g (18% DV)

  Vitamin D: 1mcg (5% DV)

  Calcium: 110mg (8% DV)

  Iron: 1mg (6% DV)

  Potassium: 160mg (3% DV)

DOSAGE

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THC per serving: 20mg

CBD per serving: 0mg

Onset: 60-90 minutes  |  Effect Duration: 4-6 hours

⚠️  Start with one serving. Wait 90 minutes before consuming more.

Effects vary by individual tolerance, metabolism, and consumption method.

For adults 21+ only. Consume responsibly and in accordance with local laws.