1. Whip the cream to medium peaks, when 3/4 of the way whipped add powdered sugar & grand marnier, finish whipping. 2. refrigerate whipped cream. 3. combine, yolks, sugar, & wine and cook over double boiler until thick ribbon stage. 4. Cool over a ice bath. 5. when yolk mixture is cooled fold in the whipped cream gently. Keep chilled until needed. Good for 1 week in the ice box. Serving Ideas : Great on bread pudding Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 560 by CuisineArt
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 337 (63%)|
|Amt Per Serving||% DV|
|Total Fat 37.4g||50 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 1425.7mg||439 %|
|Sodium 62.3mg||2 %|
|Potassium 150.8mg||4 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 30.5g|
|Protein 18.4g||26 %|
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Calories per serving: 535
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