Lavender-Infused Dark Chocolate Soufflé with Grand Marnier Crème Anglaise

For the crème anglaise: In a small saucepan, heat 2 cups of heavy cream over medium-low heat until small bubbles form around the edges (do not boil).

While cream is heating, whisk together 5 egg yolks and 1/3 cup sugar in a medium bowl until pale yellow and slightly thickened.

Temper the egg mixture by slowly pouring about 1/2 cup of the hot cream into the eggs while whisking constantly.

Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking continuously.

Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and reaches 175°F (80°C), about 5-7 minutes.

Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in 2 tbsp Grand Marnier liqueur. Cover with plastic wrap directly on the surface and refrigerate for at least 2 hours.

For the soufflé: Preheat oven to 375°F (190°C). Place a baking sheet in the oven to heat.

Butter eight 6-oz ramekins thoroughly, then coat with granulated sugar, tapping out excess. Place prepared ramekins in the refrigerator.

In a small saucepan, warm 1/2 cup of heavy cream (from the 2 cups total) with 1 tbsp dried lavender over low heat for 10 minutes. Strain and discard the lavender, reserving the infused cream.

In a heatproof bowl set over a pan of barely simmering water, melt 8 oz dark chocolate with 4 tbsp butter and the lavender-infused cream, stirring occasionally until smooth.

Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt. Let cool slightly.

Whisk in 6 egg yolks one at a time until fully incorporated. The mixture should be smooth and glossy.

In a clean, dry mixing bowl, beat 8 egg whites with 1/4 tsp cream of tartar on medium speed until foamy.

Gradually increase speed to high and slowly add 1/2 cup sugar, beating until stiff, glossy peaks form (but not dry).

Gently fold 1/4 of the egg white mixture into the chocolate mixture to lighten it.

Carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.

Remove the chilled ramekins from the refrigerator and fill each to about 1/4 inch from the top. Run your thumb around the edge to create a small channel (this helps the soufflés rise evenly).

Place the filled ramekins on the preheated baking sheet and immediately place in the oven. Reduce temperature to 350°F (175°C).

Bake for 14-16 minutes until soufflés have risen about 1-2 inches above the rims and are set around the edges but still slightly jiggly in the center.

While soufflés are baking, remove the crème anglaise from the refrigerator to come to room temperature.

When soufflés are done, quickly dust with powdered sugar, place each ramekin on a small plate, and serve immediately.

At the table, create a small opening in the center of each soufflé and pour in some of the Grand Marnier crème anglaise. Garnish with fresh berries and a mint leaf.