Grand Marnier Mousse
|Eggs||4 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 1⁄2 Tablespoon (1.5 Envelopes)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Grand marnier||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
1 Separate the eggs.
2 In a bowl, combine sugar with the egg yolks and beat until thick.
3 In a small pan, sprinkle gelatin on water.
4 Set aside for five minutes.
5 Heat to dissolve the gelatin.
6 Add Grand Marnier to the gelatin.
7 In a bowl, whip the cream lightly.
8 In another bowl, beat egg whites until they stand in soft peaks.
9 Combine egg yolks and sugar with whipped cream.
10 Add in the gelatin and Grand Marnier.
11 Gradually fold in egg whites.
12 If using ladyfingers, line a 1 quart soufflé dish with them.
13 Pour the mixture in the dish and allow to set for at least 4 hours.
14 Serve in individual dessert dishes.