Be the first to This quick dessert uses Grand Marnier for orange flavor and is then further enhanced by the strawberry sauce.
Prep Time: 10 minutes
Ingredients:
- 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
Preparation:
Beat egg yolks and sugar with butter. Fold in cream. Add Grand Marnier and pour into small ramekins or dessert glasses. Freeze at least 1 hour. Serve with dollop of whipped cream sprinkled with chocolate shavings. Can do several days ahead.
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 If you wish to make it the way it was originally made, use pasteurized eggs.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.
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 If you wish to make it the way it was originally made, use pasteurized eggs.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.
