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Morton's Steakhouse Cold Grand Marnier Souffl�
3 C. whipping cream
7 eggs
5 egg yolks
1 C. sugar
1/2 C. Grand Marnier
3 T. gelatin
1/2 C. warm water
Whip the cream until stiff and set aside. Place the whole eggs, egg yolks and
sugar in a mixing bowl and, over a double boiler, whip by hand until warm to the
touch. Whip the warm egg mixture with an electric mixer at high speed until the
mixture is cool.
Dissolve the gelatin in warm water. Add Grand Marnier and gelatin mixture to cook egg mixture. Mix on second speed until mixed completely. Fold the egg mixture into the whipped cream. Pour the mixture into souffl� cups, place them on a sheet pan and place into the refrigerator.
Cool for at least 2 hours (until firm).
Makes 12 servings.
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