Go Back   Cruise Critic Message Board Forums > Cruise Lines "P - Z" > Princess Cruises
 
Register here!
Forgot Your Password?


Notices

Princess Cruises
Read thousands of Princess Cruise Reviews from real cruisers and compare the best Princess Cruise Deals

NEW! Find Your PRINCESS Roll Call

Reply
 
Thread Tools Display Modes
  #1  
Old August 12th, 2008, 09:15 PM
8 Bells's Avatar
8 Bells 8 Bells is offline
Cool Cruiser
 
Join Date: Apr 2007
Posts: 504
Default Dessert souffle w/warm vanilla sauce

I had this for dessert one evening on our last cruise and it was to die for! Does anyone have the recipe for this wonderful souffle? It had a slight lemon flavor and the waiter served it with a warm vanilla sauce. Yummy!

Thanks in advance to anyone who can provide the recipe!
Reply With Quote

  #2  
Old August 12th, 2008, 09:27 PM
beckcab's Avatar
beckcab beckcab is offline
Cool Cruiser
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 687
Default

I don't know but it sounds fabulous!
__________________
August 2007 Caribbean Princess Eastern Caribbean
August 2008 Caribbean Princess Canada/New
England
August 2009 Caribbean Princess Eastern Caribbean
July 2011 Mediteranean Norweigan Epic
October 2011 Canada New England Norwegian Jewel
January 2013 Holland America Westerdam Southern Caribbean
Reply With Quote

  #3  
Old August 12th, 2008, 09:33 PM
hightownCO's Avatar
hightownCO hightownCO is offline
Blue Ribbon Cruiser
 
Join Date: May 2005
Location: O'Fallon, MO
Posts: 3,880
Default

The one dessert my daughter LOVED was the Expresso Souffle with the vanilla sauce. Even the night she didn't want to eat in the dining room when we saw that on the menu, we called her in the teen center and she ran down in minutes.

Don't think that would have a lemon taste but have heard many people rave about their dessert souffles
__________________
~Sharon


Cruise History:
May 2005 ~ Disney Wonder ...April 2006 ~ Carnival Victory ...April & December (NYE) 2007 ~ Caribbean Princess ...March 2008 ~ Grand Princess ...December (NYE) 2008 ~ Crown Princess ...November 2009 ~ Grand Princess Egypt & the Aegean ...March 2011 ~ Caribbean Princess Southern Caribbean ...November 2012 ~ Ruby Princess Eastern Caribbean ...May 2013 ~ Carnival Conquest Western Caribbean ...October 2013 ~ Halloween! Carnival Liberty Eastern Caribbean...April 2014 ~ Carnival Dream Western Caribbean...Next: Carnival Liberty Eastern Caribbean, 8 night, November 7 - 15, 2014
Reply With Quote

  #4  
Old August 12th, 2008, 09:35 PM
rdsqrl rdsqrl is offline
5,000+ Club
 
Join Date: Mar 2007
Posts: 8,327
Default

I have the Princess cookbook, and I think that recipe is in there, I seem to recall something about warm vanilla sauce -- but I don't have the book here with me on travel. If you can wait for three days, I'll be home then and can look for you -- if it's in there, I'll post the recipe for you in this thread, if someone hasn't already.
Reply With Quote

  #5  
Old August 12th, 2008, 09:58 PM
LARGIN's Avatar
LARGIN LARGIN is offline
10,000+ Club
 
Join Date: Apr 2004
Location: San Francisco Bay Area
Posts: 12,172
Default

Souffles are my favorites
__________________
"Laissez les bon temps rouler!"

Future Cruises: Star Princess September 2013 & January 2014, Golden Princess August 2014
Completed Cruises: Coral Princess (11),
Star Princess (5), Regal Princess (old) (5), Golden Princess (4), Caribbean Princess (4), Dawn Princess (3), Grand Princess (3), Sky Princess (2), Fairwind (2), Ruby Princess (1), Sapphire Princess (1), Island Princess (1), Fair Princess (1)

Reply With Quote

Ad Sponsored By
  #6  
Old August 12th, 2008, 10:14 PM
beckcab's Avatar
beckcab beckcab is offline
Cool Cruiser
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 687
Default

Mine too. Somehow I missed out on them last year when we were on the CB but this year I'm going to be sure to get one. I love chocolate souffles. When we went to the dining room they didn't have souffles on the menu.
__________________
August 2007 Caribbean Princess Eastern Caribbean
August 2008 Caribbean Princess Canada/New
England
August 2009 Caribbean Princess Eastern Caribbean
July 2011 Mediteranean Norweigan Epic
October 2011 Canada New England Norwegian Jewel
January 2013 Holland America Westerdam Southern Caribbean
Reply With Quote

  #7  
Old August 12th, 2008, 10:23 PM
Colo Cruiser's Avatar
Colo Cruiser Colo Cruiser is offline
40,000+ Club
 
Join Date: Jan 2004
Location: COLORADO
Posts: 40,852
Default

Passionfruit is excellent too.
__________________
Princess Elite Member
53 Princess Cruises



USNS HARKNESS T-AGS 32
Reply With Quote

  #8  
Old August 12th, 2008, 10:23 PM
skellis skellis is offline
Cool Cruiser
 
Join Date: May 2008
Location: San Pedro, CA
Posts: 529
Default

You might be thinking of the passion fruit souffle or the Grand Marnier souffle (which has an orange flavor) both of which are served on the longer cruises (10 to 14 days). They are all fantastic.
__________________
SKELLIS
Elite Princess member with 29 Princess cruises 54 overall
last cruise: 10 day Southern Caribbean April 2010, next cruise, NewYork to San Juan October 2010.

Last edited by skellis; August 12th, 2008 at 10:24 PM. Reason: typo
Reply With Quote

  #9  
Old August 12th, 2008, 10:28 PM
kruisey's Avatar
kruisey kruisey is offline
5,000+ Club
 
Join Date: Feb 2004
Location: Vancouver, BC
Posts: 6,272
Thumbs up My Favourite desert on princess

Quote:
Originally Posted by skellis View Post
You might be thinking of the passion fruit souffle or the Grand Marnier souffle (which has an orange flavor) both of which are served on the longer cruises (10 to 14 days). They are all fantastic.
Those souffles are to die for............I cannot wait for November and the souffle deserts......Kruisey
Reply With Quote

  #10  
Old August 13th, 2008, 04:00 AM
kool kruiser kool kruiser is offline
Cool Cruiser
 
Join Date: Aug 2003
Location: pinner england
Posts: 833
Default

my faves too. We had 4 on our 12 day Emerald cruise....yummeeeeeeeeeeeee
Reply With Quote

  #11  
Old August 13th, 2008, 05:43 AM
Genessa Genessa is offline
Cool Cruiser
 
Join Date: Feb 2001
Posts: 1,689
Default

I love all the souffles, other than the chocolate one.

I was very happy that they are smaller than they were when we first began cruising on Princess. Now, they are just as delicious, but a manageable size.
Reply With Quote

  #12  
Old August 13th, 2008, 06:13 AM
skf skf is offline
Cool Cruiser
 
Join Date: Apr 2007
Location: New Hampshire
Posts: 1,840
Default

Grand Marnier soufflé at Café Martinique , side of Grand Marnier...OMG!!!
Steve
Reply With Quote

  #13  
Old August 13th, 2008, 06:27 AM
LENORA516's Avatar
LENORA516 LENORA516 is offline
Cool Cruiser
 
Join Date: Jun 2008
Location: new york
Posts: 1,275
Default

Quote:
Originally Posted by 8 Bells View Post
I had this for dessert one evening on our last cruise and it was to die for! Does anyone have the recipe for this wonderful souffle? It had a slight lemon flavor and the waiter served it with a warm vanilla sauce. Yummy!

Thanks in advance to anyone who can provide the recipe!

The Princess cookbook has the recipe for the Vanilla Cognac Souffle with Warm Gran Marnier Sauce would you like that recipe ??

Lenore
__________________
Lenore

________________________________________
Never get so busy making a living that you forget to make a life.

The right shoes can change your life.---Cinderella





Dawn Princess, Alaska 2003
Star Princess, Mexican Riviera 2004
Dawn Princess, Southern Caribbean 2005
Mariner of the Seas, Eastern Caribbean 2005
Star Princess, Western Caribbean 2007
Noordam, Alaska 2007
Caribbean Princess NY-Bermuda 2008
Caribbean Princess San Juan-NY 2009
Island Princess- Full transit Panama Canal-2010
Oasis of the Seas, Eastern Caribbean 2010
Caribbean Princess, New England 2011
Freedom of the Seas, Caribbean Christmas 2012
Royal Princess, Caribbean 2014
Island Princess- Pacific Coastal 2014
Reply With Quote

  #14  
Old August 13th, 2008, 07:59 AM
8 Bells's Avatar
8 Bells 8 Bells is offline
Cool Cruiser
 
Join Date: Apr 2007
Posts: 504
Default

Quote:
Originally Posted by LENORA516 View Post
The Princess cookbook has the recipe for the Vanilla Cognac Souffle with Warm Gran Marnier Sauce would you like that recipe ??

Lenore
Lenore, that sounds wonderful! Would love to have it -- thanks!
Reply With Quote

  #15  
Old August 13th, 2008, 08:02 AM
pungo3's Avatar
pungo3 pungo3 is offline
5,000+ Club
 
Join Date: Feb 2002
Location: Tallahassee, Florida
Posts: 8,566
Default

The Souffles are wonderful!! I have 61 days until I can have another one. I'm not sure my cooking skills would allow me to make my own but if a recipe is posted, I might give it a try!!
__________________
Carnival Pride 5/4/02, Carnival Conquest 1/19/03, Carnival Legend 1/16/04, Carnival Destiny 10/24/04, Inspiration 5/19/05, Star Princess 7/14/05, Carnival Valor 10/30/05, Carnival Liberty 4/1/06, Sun Princess 6/4/06, Inspiration 2/3/07, Carnival Victory 7/17/08, Crown Princess 10/12/08, Carnival Freedom 5/3/09, Carnival Dream (transatlantic) 10/27/09, Fascination 10/25/10, Fascination 10/10/11, Paradise 1/19/12, Carnival Legend 5/13/12, Fascination 10/27/12, Fascination 1/19/13, Carnival Legend 3/3/13 , Fascination 4/8/13, Paradise 8/24/13, Carnival Dream 9/21/13, Ecstasy 10/12/13,Sensation 11/10/13, Sensation 11/14/13, Carnival Legend 11/17/13 Carnival Dream 12/7/13, Carnival Dream 4/5/14 repositioning cruise, Carnival Freedom 7/26/14
Reply With Quote

  #16  
Old August 13th, 2008, 08:13 AM
LENORA516's Avatar
LENORA516 LENORA516 is offline
Cool Cruiser
 
Join Date: Jun 2008
Location: new york
Posts: 1,275
Default

8 BELLS

I'LL POST IT TONIGHT WHEN I GET HOME !

LENORE
__________________
Lenore

________________________________________
Never get so busy making a living that you forget to make a life.

The right shoes can change your life.---Cinderella





Dawn Princess, Alaska 2003
Star Princess, Mexican Riviera 2004
Dawn Princess, Southern Caribbean 2005
Mariner of the Seas, Eastern Caribbean 2005
Star Princess, Western Caribbean 2007
Noordam, Alaska 2007
Caribbean Princess NY-Bermuda 2008
Caribbean Princess San Juan-NY 2009
Island Princess- Full transit Panama Canal-2010
Oasis of the Seas, Eastern Caribbean 2010
Caribbean Princess, New England 2011
Freedom of the Seas, Caribbean Christmas 2012
Royal Princess, Caribbean 2014
Island Princess- Pacific Coastal 2014
Reply With Quote

  #17  
Old August 13th, 2008, 06:11 PM
LENORA516's Avatar
LENORA516 LENORA516 is offline
Cool Cruiser
 
Join Date: Jun 2008
Location: new york
Posts: 1,275
Default

Vanilla Cognac Souffle
Serves 8

1 Cup Flour
½ cup sugar
1/4 cup Corn Starch
1/4 teaspoon salt
½ cup butter
10 egg yolks
2 vanilla beans
5 cups milk
1/4 cup cognac
10 egg whites
Preheat oven to 375 degrees F. Prepare 8 4 inch oven proof souffle dishes. Butter the bottom and insides of the dishes well. Coat the buttered surface with sugar.
Cream the flour, cornstarch, sugar, salt, butter and egg yolks together gently without incorporating too much air. Meanwhile split and scoop out the vanilla bean, add to the milk and bring just to a boil. Slowly add the hot milk into the egg mixture until it is well combined. Return the mixture to a moderate heat and continue to cook until well thickened, do not boil the custard or it will curdle. Remove from the heat, strain and cool. Stir the cognac into the mixture. Whisk the egg whites until stiff, but not dry. Gently fold the egg whites into the mixture. Fill the souffle cups to ½ inch from the top. Place the souffles in the oven and bake approximately 25 minutes until the souffles have doubled in size, browned and firmed slightly. Disturb the souffles as little as possible while baking, especially in the first 15 minutes.

Grand Marnier Sauce
½ cup sugar
6 egg yolks
2 ½ cups milk
1/4 cup grand Marnier
1/8 cup cognac
Prepare the sauce by creaming the sugar and egg yolks together. Bring the milk to a boil and slowly add the hot milk into the egg mixture. Add the Grand Marnier and cognac. Return to moderate heat and cook approximately 10 minutes until it thickens enough to coat a spoon well. Do not allow the sauce to boil.
The souffle has to be served immediately once cooked. Dust the souffles with the confectioner’s sugar and serve warm with the warm sauce on the side. When eating with the sauce, split the top of a souffle and pour a little directly into the center.
This recipe can be used as a base to add different liquers, flavors, nuts, chocolate etc.


Lenore
__________________
Lenore

________________________________________
Never get so busy making a living that you forget to make a life.

The right shoes can change your life.---Cinderella





Dawn Princess, Alaska 2003
Star Princess, Mexican Riviera 2004
Dawn Princess, Southern Caribbean 2005
Mariner of the Seas, Eastern Caribbean 2005
Star Princess, Western Caribbean 2007
Noordam, Alaska 2007
Caribbean Princess NY-Bermuda 2008
Caribbean Princess San Juan-NY 2009
Island Princess- Full transit Panama Canal-2010
Oasis of the Seas, Eastern Caribbean 2010
Caribbean Princess, New England 2011
Freedom of the Seas, Caribbean Christmas 2012
Royal Princess, Caribbean 2014
Island Princess- Pacific Coastal 2014
Reply With Quote

  #18  
Old August 13th, 2008, 08:39 PM
8 Bells's Avatar
8 Bells 8 Bells is offline
Cool Cruiser
 
Join Date: Apr 2007
Posts: 504
Default

Quote:
Originally Posted by LENORA516 View Post
Vanilla Cognac Souffle
Serves 8

1 Cup Flour
½ cup sugar
1/4 cup Corn Starch
1/4 teaspoon salt
½ cup butter
10 egg yolks
2 vanilla beans
5 cups milk
1/4 cup cognac
10 egg whites
Preheat oven to 375 degrees F. Prepare 8 4 inch oven proof souffle dishes. Butter the bottom and insides of the dishes well. Coat the buttered surface with sugar.
Cream the flour, cornstarch, sugar, salt, butter and egg yolks together gently without incorporating too much air. Meanwhile split and scoop out the vanilla bean, add to the milk and bring just to a boil. Slowly add the hot milk into the egg mixture until it is well combined. Return the mixture to a moderate heat and continue to cook until well thickened, do not boil the custard or it will curdle. Remove from the heat, strain and cool. Stir the cognac into the mixture. Whisk the egg whites until stiff, but not dry. Gently fold the egg whites into the mixture. Fill the souffle cups to ½ inch from the top. Place the souffles in the oven and bake approximately 25 minutes until the souffles have doubled in size, browned and firmed slightly. Disturb the souffles as little as possible while baking, especially in the first 15 minutes.

Grand Marnier Sauce
½ cup sugar
6 egg yolks
2 ½ cups milk
1/4 cup grand Marnier
1/8 cup cognac
Prepare the sauce by creaming the sugar and egg yolks together. Bring the milk to a boil and slowly add the hot milk into the egg mixture. Add the Grand Marnier and cognac. Return to moderate heat and cook approximately 10 minutes until it thickens enough to coat a spoon well. Do not allow the sauce to boil.
The souffle has to be served immediately once cooked. Dust the souffles with the confectioner’s sugar and serve warm with the warm sauce on the side. When eating with the sauce, split the top of a souffle and pour a little directly into the center.
This recipe can be used as a base to add different liquers, flavors, nuts, chocolate etc.


Lenore
Thanks so much for posting the recipe! I've never made a souffle, but am going to try it this weekend.

My mouth is watering just thinking about how good the one was that we had on the cruise. Thanks again!
Reply With Quote

  #19  
Old August 13th, 2008, 10:08 PM
beckcab's Avatar
beckcab beckcab is offline
Cool Cruiser
 
Join Date: Jun 2007
Location: Philadelphia
Posts: 687
Default

Thanks Lenore! That looks yummy! I think I may give it a try too.
__________________
August 2007 Caribbean Princess Eastern Caribbean
August 2008 Caribbean Princess Canada/New
England
August 2009 Caribbean Princess Eastern Caribbean
July 2011 Mediteranean Norweigan Epic
October 2011 Canada New England Norwegian Jewel
January 2013 Holland America Westerdam Southern Caribbean
Reply With Quote

  #20  
Old August 13th, 2008, 10:14 PM
Ula's Avatar
Ula Ula is offline
Cool Cruiser
 
Join Date: Aug 2005
Location: Southern CA
Posts: 2,075
Default

That warm Vanilla Sauce brings tears to my eyes. Why I have to cruise often. They even have it in the buffet. My grandmother rest her soul made a similar sauce for holidays.
__________________
Jeanne
Just done a lot of cruises and have more planned.
Reply With Quote

Reply

Bookmarks


Ad Sponsored By
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -4. The time now is 07:07 PM.


© 1995 - 2014, The Independent Traveler, Inc. All rights reserved.
"A Community of People Who Love To Cruise"
All of the information contained within Cruise Critic is protected by copyright. You may, however, download a single copy only for your personal use.