Souffle Au Grand Marnier

Souffle Au Grand Marnier Category Eggs 
Views 813 
Ratings
Comments
Ingredients And Procedures

1 pt Cream, heavy

1/2 c Sugar

4 lg Eggs, separated

2 tb Water

1/4 c Grand Marnier

Cocoa (to dust) Whip cream with sugar until soft peaks form. Set aside. Beat the yolks with the remaining sugar and water. Cook carefully over low heat until thick and lemon-yellow. Continue beating over ice to cool, and add Grand Marnier. Fold this into the whipped cream. Beat the egg whites until stiff peaks form and fold them into the souffle mixture. Pipe into a buttered dish with a paper collar and freeze. Remove collar to serve and dust with cocoa. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans

Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Enter text shown below:

Comments :

Table 'newrecip_recipes.comments' doesn't exist