¡ 1 cup sugar
¡ ½ cup water
¡ 3 egg yolks
¡ 2-oz Grand Marnier
¡ 2 cups manufacturing cream
In a saucepan, mix together the sugar & water, bring to a boil
Bring mixture to soft boil stage, 287º on candy thermometer
In a bowl, place egg yolks and place over double boiler to warm yolks slightly
Remove yolks from steam and in a steady stream add the hot sugar, whisking yolks constantly
Add the Grand Marnier
Cool mixture over ice to room temperature
Fold in whip cream whipped to stiff peaks (careful not to over whip the cream)
Store in refrigerator until ready to use
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