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5 egg yolks at room temperature 5
3/4 cup fine granulated sugar 175 mL
1/4 cup Grand Marnier liqueur 60 mL
1 cup whipping cream 250 mL
1 tbsp fine granulated sugar 15 mL
Beat egg yolks until light in top of double boiler.
Beat in 3/4 cup/175 mL sugar and place over simmering water, stirring constantly, until thickened, about 20 minutes. Remove from heat and beat until cool.
Add Grand Marnier and refrigerate until chilled.
In a small bowl, whip cream just until it begins to thicken. Ad 1 tbsp/15 mL sugar. Continue beating until cream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish.
Chill until serving time. Serve over fresh fruit.
Chef's Note
This sauce is supreme over fresh berries or a colourful bowl of fruit.
3/4 cup fine granulated sugar 175 mL
1/4 cup Grand Marnier liqueur 60 mL
1 cup whipping cream 250 mL
1 tbsp fine granulated sugar 15 mL
Beat egg yolks until light in top of double boiler.
Beat in 3/4 cup/175 mL sugar and place over simmering water, stirring constantly, until thickened, about 20 minutes. Remove from heat and beat until cool.
Add Grand Marnier and refrigerate until chilled.
In a small bowl, whip cream just until it begins to thicken. Ad 1 tbsp/15 mL sugar. Continue beating until cream is medium thick but will still pour. Fold into egg sauce and pour into a serving dish.
Chill until serving time. Serve over fresh fruit.
Chef's Note
This sauce is supreme over fresh berries or a colourful bowl of fruit.
