Grand Marnier Sauce
(10 to 12 servings)
5 egg yolks
½ cup sugar
¼ cup Grand Marnier
1 cup heavy cream, stiffly beaten
Combine egg yolks and sugar in a 2-quart mixing bowl that will fit snugly inside a slightly larger saucepan. Add about 2 inches of water to the saucepan. Bring water to boil and place mixing bowl inside saucepan. Place it over but not in the boiling water. (double boiler)
Beat yolks and sugar vigorously with wire whisk or electric mixer until mixture becomes quite thick and pale yellow. Do not allow the yolk mixture to overheat or it will curdle. When ready, the sauce will coat a wooden spoon.
Remove bowl from saucepan and stir in 2 tbsp of Grand Marnier. Let sauce stand until cool. Refrigerate until thoroughly chilled.
Fold the whipped cream into the sauce and stir in the remaining Grand Marnier.
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