INGREDIENTS

INSTRUCTIONS

* Recipes for these ingredients are found elsewhere in this packet.
Syrup: ======  In a small saucepan, bring the water and sugar to a
boil.  Take off  of the heat and cool in refrigerator.  Add Grand
Marnier to cooled  syrup and reserve.  (Note: three-fourths of this
syrup-Grand Marnier  mixture will be used in the mousse; the remainder
will be used to  bunch the various layers of the Progres.)  Creme
Noisette: ===============  Put the hazelnut paste and Kirsch into a
bowl and mix with a spatula.  Add 4 ounces of buttercream and blend
well.  Refrigerate for 5  minutes.  Chocolate Cream: ================
Melt the chocolate, then cool.  Add half of the chocolate to the
buttercream.  Mix well, then add remainder of the chocolate (must be
done in steps or cream will break).  Refrigerate.  Assembly: =========
Remove the biscuit from the refrigerator and cut it to the shape of
the mold.  Put bottom biscuit into mold and brush with syrup. Spread
layer of creme noisette on top of syrup.  Refrigerate for 2 minutes.
Add a layer of mousse, then place top biscuit on mousse.  Brush with
syrup again, then spread with a layer of chocolate cream.  Freeze for
5 - 30 minutes.  Pipe layer of chocolate cream on top.  Unmold and
serve on tray with  garnish of sugar and real flowers.  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)
----------------------------------------------
Calories: 192
Calories From Fat: 73
Total Fat: 9.2g
Cholesterol: 0mg
Sodium: 3.7mg
Potassium: 7.7mg
Carbohydrates: 29.4g
Fiber: 1.8g
Sugar: 10.3g
Protein: 1.4g