10-12 servings
- 5 egg yolks
- 1/2 Cup + 2 Tbsp sugar
- 1/2 Cup Grand Marnier
- 1 Cup heavy cream
Select a 2 quart mixing bowl that fit snugly on top of slightly larger sauce pan. Put about 2 ounces of water in pan and bring to a boil. Add yolks + 1/2 of sugar to bowl and beat thorougly, making sure you scrape around the inside of bowl. Place bowl in saucepan making sure the bowl doesn't touch the water and continue beating.
Beat for about 10 minutes until yolks are quite thick and pale. Remove from saucepan and stir in half of the Grand Marnier. Cool than refrigeraate until thoroughly cold.
Beat the cream with 2 Tbsp sugar until almost, but not quite stiff. Fold cream into sauce .
Add as much grand marnier left as you like .
