Grand Marnier Sauce Recipe
Recipes and Syrup Recipes
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Grand Marnier Sauce
This sauce is good over a colorful bowl of mixed fruits or over
5 egg yolks (at room temperature)
3/4 cup granulated sugar
1/4 cup Grand Marnier
1 cup heavy cream
1 tablespoon granulated sugar
Beat egg yolks until light in the top of a double boiler. Beat in
3/4 cup 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.
Whip cream just until it begins to chicken, then add 1 tablespoon
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, or freeze.
Serve over fresh fruit.
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