Fresh Raspberries With Grand Marnier Sauce
|Sugar||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Orange peel||1 , finely grated|
|Lemon peel||1 , finely grated|
|Vanilla bean||1⁄2 , split lengthwise|
|Egg yolks||8 , lightly beaten|
|Unflavored gelatin||1 Tablespoon, softened in 2 tablespoons cold water (1 Envelope)|
|Whipping cream||2 Cup (32 tbs)|
|Mandarin napoleon liqueur||1⁄3 Cup (5.33 tbs)|
|Grand marnier||1⁄3 Cup (5.33 tbs)|
|Fresh raspberries||1 Quart|
Combine sugar and cornstarch in top of double boiler and mix well.
Stir in water, orange and lemon peels and vanilla bean.
Set over simmering water and stir constantly until mixture begins to thicken, about 5 minutes.
Stir small amount into egg yolks, then add yolks to pan and continue cooking, stirring constantly, until thickened, about 5 minutes.
Stir in gelatin, blending thoroughly.
Remove from heat and strain into large bowl.
Cover and chill.
Whip cream until soft peaks form.
Fold into chilled mixture.
Add liqueurs and stir until smooth.
Arrange raspberries in large glass serving bowl and pour sauce over.