Souffle Sauce Grand Grand Marnier
|Sugar||12 Cup (192 tbs)|
|Pure vanilla extract||1 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Grand marnier||3 Tablespoon|
1 In a bowl, beat eggs until light and fluffy.
2 Slowly beat in the sugar.
3 Add salt, vanilla and 1/2 cup of the cream; mix well.
4 Gradually pour in the scalded milk, beating briskly.
5 Cook over very low heat or in top of double boiler, stirring constantly, until it is thick enough to coat a silver spoon.
6 Allow to chill.
7 Blend in Grand Marnier.
8 In a bowl, whip the remaining cream and fold into sauce.
9 To add a gourmet touch to the recipe, separate 2 or 3 orange sections by pulling apart the tiny tear-shaped cells which make up each orange section.
10 Mix into the sauce.
11 Drizzle over dessert souffle and serve.