Orange Grand Marnier Mousse Filling
1 cup sugar
4 egg yolks (set aside the whites)
4 egg whites whipped
1/2 cup butter
1/2 cup heavy cream
1/2 cup orange marmalade
1 teaspoon vanilla extract
2 tablespoons orange juice concentrate
1 teaspoon lemon juice
1/2 cup Grand Marnier
1/2 cup heavy cream whipped
grated rind of 2 oranges
|
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. Chill for 6 hours. 12 servings
|
