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