*  Exported from  MasterCook  *
 
                          SOUFFLE AU GRAND MARNIER
 
 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
  
 
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