| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Orleans |
Souffles, Liqueurs, Masterchefs, Norleans, Lapro |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Cream, heavy |
| 1/2 |
c |
Sugar |
| 4 |
lg |
Eggs, separated |
| 2 |
tb |
Water |
| 1/4 |
c |
Grand Marnier |
|
|
Cocoa (to dust) |
INSTRUCTIONS
Whip cream with sugar until soft peaks form. Set aside.
Beat the yolks with the remaining sugar and water.
Cook carefully over low heat until thick and lemon-yellow. Continue
beating over ice to cool, and add Grand Marnier.
Fold this into the whipped cream.
Beat the egg whites until stiff peaks form and fold them into the
souffle mixture.
Pipe into a buttered dish with a paper collar and freeze.
Remove collar to serve and dust with cocoa.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Chris Kerageorgiou, La Provence Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God will ultimately have HIS way, not yours!”