Progres With Grand Marnier Iii (mousse)

Most of us have never really understood that Christianity is not a self-help religion meant to enable moral people to become more moral. We don’t need a self-help book; we need a Savior. We don’t need to get our collective act together; we need death and resurrection and the life-transforming truths of the gospel. And we don’t need them just once, at the beginning of our Christian life; we need them every moment of every day.

Elyse Fitzpatrick

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Chzm, Desserts, Frisco, Masterchefs, Mousses	12	Servings

INGREDIENTS

1	pt	Cream, heavy
4		Egg yolks
3/4	c	Syrup, Grand Marnier from
		above
4	oz	Chocolate, semi-sweet
		melted

INSTRUCTIONS

Mousse: =======  Whip the cream with a whisk.  Add melted chocolate to
whipped cream  and whisk until smooth.  In another bowl, over hot
water, whisk egg yolks and syrup.  Fold egg syrup mixture into
chocolate/cream mixture and mix with a  spatula.  Set aside for use in
the rest of the Progres with Grand Marnier  recipe.  Source: Great
Chefs of San Francisco, Avon Books, 1984 Chef:   Roberto  Gerometta,
Chez Michel, San Francisco, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 165 Total Fat: 19g Cholesterol: 114.4mg Sodium: 18.8mg Potassium: 35.8mg Carbohydrates: 7.3g Fiber: <1g Sugar: <1g Protein: 2.1g