Prep Time: 10 minutes
Total Time: 10 minutes
- 3 egg yolks (see Note)
- 6 Tablespoons sugar
- 1/3 cup butter
- 1 cup heavy cream, beaten lightly
- 1 ounce Grand Marnier
- Berry Sauce:
- 1 (10-ounce) package frozen strawberries
- 1 (10-ounce) package frozen raspberries
- Grand Marnier to taste
Berry Sauce: Drain excess juices from frozen strawberries and raspberries after defrosting. Puree in blender until smooth. Add Grand Marnier to taste. Pass sauce with the mousse.
Note: This is an heirloom recipe pre-dating today's current safety cooking standards for eggs. If you wish to make it the way it was originally made, use pasteurized eggs. If you use standard eggs, whisk the egg yolks in a double-boiler over low heat, stirring constantly, until small bubbles begin to form at the edge. Immediately remove from heat, still stirring, and let cool.
Yield: 6 servings
Recipe Source: Fiesta Under The Sun Cookbook - out of print
Reprinted with permission.