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Souffle au Grand Marnier
1 pint Cream, heavy

1/2 cup Suiker

4 large Eieren, separated

2 Eetlepel Water

1/4 cup Grand Marnier

Cacao (to dust)
  • Omschrijving recept: Nagerechten; Amerikaans (New Orleans)
  • Bron: Great Chefs of New Orleans

Bereiding

Whip cream with suiker until soft peaks form. Set aside.

Beat the yolks with the remaining suiker and water. Cook carefully over low heat until thick and citroen-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 botered dish with a paper collar and freeze. Remove collar to serve and dust with cacao.