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This recipe is by Kiyomi Mikuni, the owner and chef of the French restaurant "Hôtel de Mikuni" in Yotsuya, Tokyo. Grand Marnier Soufflé Ingredients: 3 10cm diameter cocottes 200cc milk 3 egg yolks 3 egg whites 25g + 25g + 30g beet sugar 30g cornstarch 40cc Grand Marnier 1 orange 2 tablespoons Grand Marnier Preparation: ・Sprinkle unsalted butter (not included in the recipe) and beet sugar (not included in the recipe) in a heat-resistant container. Preheat the oven to 200℃. Cut the orange into pieces and marinate with Grand Marnier. Procedure: 1. Heat milk and beet sugar (25g) in a pot. 2. Mix egg yolks, beet sugar (25g), and cornstarch in a bowl. 3. Pour (1) into (2) and let it harden, then cool in a tray. 4. Once cooled, add Grand Marnier and mix until smooth. 5. Make meringue with egg whites and beet sugar (30g) in a bowl. 6. Mix (4) and (5). 7. Bake in a 200℃ oven for 17 minutes. ◎ Bon appetit! [Drinks] Grand Marnier ==================================== "Hôtel de Mikuni" JAPONISÉE Mikuni's culinary philosophy and spirit. Taking the natural "Cuisine Naturelle" one step further, we turn to Ma Cuisine "Japonise". "Japonise" means perfectly understanding traditional French cuisine, and then perfectly Japanizing and expressing the culinary spirit and philosophy that only a French chef can express. As proof of this, Kiyomi Mikuni was awarded the Chevalier of the Legion of Honor by the French Republic, and an honorary doctorate from François Rabelais University. The former is the first honor for a Japanese chef, and the latter is an honor held by only four chefs in the world, and is the pride of Hôtel de Mikuni. Please enjoy Mikuni's culinary philosophy and spirit, "Japonise". ▼Website here https://oui-mikuni.co.jp/ ▼Restaurant reservations can also be made online! https://www.tablecheck.com/shops/hote... (*We recommend the "Chef Hospitality Special Plan"!) ▼Instagram here / hoteldemikuni When you post the food you made, tag us so the chef can see it! ▼Facebook here / hoteldemikuni.tokyo

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