Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Masterchefs Norleans
Lapro
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pt Cream, heavy
1/2 c Sugar
4 lg Eggs, separated
2 tb Water
1/4 c Grand Marnier
Cocoa (to dust)
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 - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Chris Kerageorgiou, La Provence
Restaurant, New Orleans
