1. Line 7-inch (6- to 7-cup), heart-shaped mold with foil. 2. In small saucepan, combine sugar with 1/2 cup water. Bring to boiling over medium heat, stirring until sugar is dissolved. Boil gently, without stirring, to 230F on candy thermometer, or until a little of sugar mixture spins a thread when dropped from spoon. 3. In medium bowl, with portable electric mixer at medium speed, beat yolks and salt until light Gradually beat in hot syrup, in thin stream, beating until mixture begins to cool -2 minutes. Stir in macaroons. Refrigerate 30 minutes. 4. Sprinkle ladyfingers with Grand Marnier; set aside. Combine 11/2 cups cream with extracts; beat until stiff. 5. With rubber scraper, fold whipped cream into macaroon mixture. Turn half of mixture into prepared mold; cover with ladyfingers; pour in remaining mixture. Freeze until firm -about 4 hours. Make Raspberry Sauce. 6. To serve: Unmold frozen heart onto chilled shallow dish. Spoon sauce around. Decorate with whipped cream. Garnish with chocolate curls. Serves 10. Recipe by: firstname.lastname@example.org The Ritz-Canton Hotel Boston Posted to recipelu-digest Volume 01 Number 318 by "Diane Geary"
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 177 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 536.1mg||165 %|
|Sodium 30mg||1 %|
|Potassium 66.8mg||2 %|
|Total Carbohydrate 47.3g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 47.3g|
|Protein 7g||10 %|
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Calories per serving: 389
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