*  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
 

                   - - - - - - - - - - - - - - - - - -