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GRAND MARNIER ORANGE MOUSSE
3 tablespoons Grand
Marnier
2 tablespoons fresh lemon juice
1 envelope unflavored gelatin
1/2 cup fresh orange juice
4 egg yolks
5 tablespoons sugar
1
tablespoon cornstarch
2 teaspoons grated orange peel
2 1/4 cups chilled
whipping cream
1/4 cup icing sugar
Combine Grand Marnier,
lemon juice and gelatin in a bowl. Allow to set for 5 minutes. Heat in double
boiler to dissolve gelatin. Heat orange juice.
In a large bowl, beat yolks,
sugar and cornstarch. Whisk in orange juice. Stir over medium heat to thicken.
Do not boil. Strain in large bowl.
Add gelatin mixture and orange peel. Let
stand until cool but not set, stirring occasionally. Beat cream with icing
sugar to soft peaks.
Fold in gelatin mixture. Use for orange mousse Grand
Marnier cake, or pour into a decorative mold or individual cups to set. Unmold
before serving.
