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Measurements

Orange Grand Marnier Mousse

12 servings

Mousse Base:
1 cup sugar
1/2 cup heavy cream
1/2 cup butter
4 egg yolks (set aside the whites)

Mousse:
1 teaspoon vanilla extract
2 tablespoons orange juice concentrate
1/2 cup orange marmalade
1 teaspoon lemon juice
1/2 cup Grand Marnier
grated rind of 2 oranges
1/2 cup heavy cream , whipped
4 egg whites, whipped
whipped cream, for garnish
grated orange peel, for garnish
Grand Marnier, for garnish

Combine the sugar, cream, butter, and egg yolks over medium heat in a heavy, 2-quart saucepan. Bring to a rolling boil, stirring constantly (don't let it burn or scorch). Let boil for 2 minutes, then strain into a bowl over ice.
When cool, whisk in the rest of the ingredients except the cream and egg whites. In 2 separate bowls whip the cream and whites until stiff. Gently fold the cream, then the egg whites, into the mixture. Fill champagne or wine glasses with the mousse, cover with plastic film., and let chill for 6 hours or more. When ready to serve, top with dabs of sweetened, whipped cream to which a little grated orange peel and a good dash of Grand Marnier has been added.

Source: Secrets of a New Orleans Chef: Recipes from Tom Cowman's Cookbook
Copyright: Greg Cowman (University Press of Mississippi)


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