Mini Castle Cakes

[LittleBlackRaincloud]

Thanks Janet for the link! That did look delicious. I'm not sure why I thought I wouldn't be getting bread! I'm a sucker for bread, so I'll have to be good! Is the souffle always served? I might have to request it after these reviews of it! Thanks again.

 

[D&R love Disney]

After looking at those pictures I am dying for a fancy dinner! V & A is one of the places we still have yet to try for dinner.

 

[Janet2k]

I'm a sucker for bread, so I'll have to be good! Is the souffle always served?

LittleBlackRaincloud, I hope you noticed the part in the write-up that stated the following: "Albert told us that the Chef suggests not to eat too much bread, so as not to spoil the appitite. " He ain't kiddin'!

I am fairly certain that at least one soufflé has been on the menu each time my family has dined at Victoria & Albert's (we've been dining there for over 10 years). However, I do remember one evening when the Grand Marnier soufflé was not on the menu. I dined on a white chocolate soufflé that night (it was delicious). I think my husband had the crème brulée (also delicious).

I hate to admit it, but I only dine at V&A's for two food items -- the English Stilton cheese (a cheese I love to hate!) and the Grand Marnier soufflé. The last two times I dined there, I phoned the restaurant a few days prior and put my request in for those two items (they're pretty much staples at the restaurant but I didn't want to take any chances that they wouldn't be served on the night that I dined there).

I find it kinda amusing that I am allergic to seafood and never put in a request for a non-seafood menu, but dang if I'll take a chance that they won't have the stilton cheese and Grand Marnier soufflé on the menu. Yep, I'm an oddball.

 

[Janet2k]

After looking at those pictures I am dying for a fancy dinner! V & A is one of the places we still have yet to try for dinner.

D&R love Disney, I hope you try Victoria and Albert's at least once. It really is a wonderful meal in a wonderful restaurant. Of course, this is all my humble opinion.

 

[WithDisneySpirit]

Doggone it. Now that we're talkin' about soufflés, I had to pull out a photo of one of 'em: click here. Of course, all I have in my house right now is a bag of Chex Mix, ~drats.~

That does look scrumptious Forgive me for a dunce question, but does it taste a lot like the liquer? I am not a fan of things like rum cakes and so forth

 

[Janet2k]

...does it taste a lot like the liquer? I am not a fan of things like rum cakes and so forth...

WithDisneySpirit, I rarely drink (except I have been known to enjoy a margarita while vacationing in Walt Disney World ). To me, the Grand Marnier soufflé does not taste like liqueur. When I eat it, I primarily taste delicious, fluffy stuff that is lighter than air (and just so happens to have a hint of sugar and eggs). The soufflé melts in my mouth, and I feel almost as if I'm eating a cloud. The cream sauce that is added at the end makes the whole thing taste completely out of this world.

I don’t know what recipe Victoria & Albert’s follows for their dessert, however, I did find the following recipe on the official Grand Marnier website (click here):

- - - - - - -
6 servings

Ingredients:

* ½ liter of milk
* 6 egg yolks
* 7 egg whites
* 4 oz granulated sugar
* 1 ¾ oz flour
* 2 ¼ oz sweet butter
* 1 ½ oz GRAND MARNIER Cordon Rouge liqueur

* Coat six 10-ounce ramekins with butter and dust with granulated sugar. Turn them over to remove excess sugar.
* Heat the milk to boil. Set aside.
* Whisk the egg yolks and the granulated sugar together until fluffy.
* Fold in the flour and then the melted butter.
* Gradually add hot milk to the mixture.
* Add the GRAND MARNIER Cordon Rouge liqueur.
* Whip the egg whites and 1 oz sugar until soft peaks form.
* Slowly fold the egg whites into the hot mixture.
* Fill prepared ramekins and bake in oven at 350° F for 25 minutes.
* Serve immediately.
- - - - - - -

Once the soufflé is placed before you, your waiter or waitress will puncture its center with a few spoonfuls of the most delicious sauce. You can forgo the sauce, but I never do since I find it completes the dessert beautifully.

A Grand Marnier soufflé is truly a decadent dessert. I have had it in other restaurants across the States, however, my favorite is found at Victoria & Albert’s.

 

[WithDisneySpirit]

WithDisneySpirit, I rarely drink (except I have been known to enjoy a margarita while vacationing in Walt Disney World ). To me, the Grand Marnier soufflé does not taste like liqueur. When I eat it, I primarily taste delicious, fluffy stuff that is lighter than air (and just so happens to have a hint of sugar and eggs). The soufflé melts in my mouth, and I feel almost as if I'm eating a cloud. The cream sauce that is added at the end makes the whole thing taste completely out of this world.

I don’t know what recipe Victoria & Albert’s follows for their dessert, however, I did find the following recipe on the official Grand Marnier website (click here):

- - - - - - -
6 servings

Ingredients:

* ½ liter of milk
* 6 egg yolks
* 7 egg whites
* 4 oz granulated sugar
* 1 ¾ oz flour
* 2 ¼ oz sweet butter
* 1 ½ oz GRAND MARNIER Cordon Rouge liqueur

* Coat six 10-ounce ramekins with butter and dust with granulated sugar. Turn them over to remove excess sugar.
* Heat the milk to boil. Set aside.
* Whisk the egg yolks and the granulated sugar together until fluffy.
* Fold in the flour and then the melted butter.
* Gradually add hot milk to the mixture.
* Add the GRAND MARNIER Cordon Rouge liqueur.
* Whip the egg whites and 1 oz sugar until soft peaks form.
* Slowly fold the egg whites into the hot mixture.
* Fill prepared ramekins and bake in oven at 350° F for 25 minutes.
* Serve immediately.
- - - - - - -

Once the soufflé is placed before you, your waiter or waitress will puncture its center with a few spoonfuls of the most delicious sauce. You can forgo the sauce, but I never do since I find it completes the dessert beautifully.

A Grand Marnier soufflé is truly a decadent dessert. I have had it in other restaurants across the States, however, my favorite is found at Victoria & Albert’s.

Thank you, Janet, you have made it sound truly wonderful When I make it to V&A's, I will have to try it!!!