Progres With Grand Marnier Iii (mousse)
| 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
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Nutrition (calculated from recipe ingredients)
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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