Best Grand Marnier Cream Recipes

STRAWBERRY SHORTCAKE WITH GRAND MARNIER STRAWBERRY COMPOTE AND CHANTILLY CREAM

Steps:

• Make Biscuits:
• In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
• In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
• Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
• Preheat oven to 400°F.
• On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
• Make Compote:
• In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
• Make Chantilly Cream:
• Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
• To Plate:
• Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM

Steps:

• Preheat oven to 300°F.
• Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.
• Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.
• Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.
• Serve figs, warm or at room temperature, with syrup and cream.

GRAND MARNIER WHIPPED CREAM

Steps:

• In a small bowl stir together whipped cream and orange liqueur; keep refrigerated until ready to serve.

CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE

Steps:

• Make ice cream:
• Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
• Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
• Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
• Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
• Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
• Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
• Make sauce:
• Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
• Serve ice cream with sauce.

OLD FASHIONED STRAWBERRY SHORTCAKE WITH GRAND MARNIER CREAM

Steps:

• Preheat oven to 425 degrees.
• In bowl, sift together flour, baking powder, sugar, salt and baking soda.
• Stir in orange rind.
• Cut in butter until mixture resembles bread crumbs.
• Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
• Place dough on a floured board and knead 4 or 5 times.
• Roll or pat into 8" round.
• Place on cookie sheet.
• Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
• Bake for 15 to 20 minutes or until golden brown.
• Cool on rack, then split into two horizontally.
• In bowl, mix strawberries and 1/2 cup sugar.
• Let sit for 30 minutes.
• Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
• Fold in sour cream and Grand Marnier.
• To serve, spread bottom cake layer with 3/4 of cream mixture.
• Top with 3/4 of the strawberries.
• Put the second cake layer on top and decorate with the remaining cream and strawberries.

CITRUS PUMPKIN PIE WITH GRAND MARNIER CREAM

Steps:

• Mix lemon peel and orange peel into Perfect Pumpkin Pie filling. Bake and cool as directed.
• Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.
• Do Ahead
• Can be made 1 day ahead. Cover and chill.

HOT ORANGE MOCHA WITH GRAND MARNIER WHIPPED CREAM

Steps:

• Whisk cream, 1 tablespoon sugar, and Grand Marnier in medium bowl to soft peaks; cover and chill.
• Using vegetable peeler, remove peel from oranges in strips; add strips to medium saucepan (reserve oranges for another use). Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 tablespoon sugar; bring just to simmer, whisking to melt chocolate. Strain. Ladle mocha into 4 mugs. Top with whipped cream and ground coffee beans, if desired.

GRAND MARNIER APPLES WITH ICE CREAM

Steps:

• In a saucepan over medium heat, combine orange juice, apples and cinnamon. Simmer for 5 minutes, or until tender.
• Scoop ice cream into serving dishes. Spoon apples over ice cream, and drizzle with Grand Marnier and amaretto liqueur. Garnish with a chocolate wafer stuck in the ice cream.

WHIPPED CREAM WITH GRAND MARNIER

Steps:

• Whip all the ingredients together until the cream forms peaks.
• Serve on fruit, pie, with cookies or anyway you like!

BOYSENBERRY-GRAND MARNIER ICE CREAM BONBONS

Steps:

• To make Boysenberry Ice Cream:
• Sprinkle sugar over berries in small bowl. Let stand 45 minutes at room temperature. Puree berries in processor. Strain through sieve into large bowl, pressing on solids with back of spoon. Bring cream to simmer in heavy medium saucepan. Whisk yolks in bowl to blend. Gradually whisk in hot cream. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into berry puree. Refrigerate until cold.
• Place 9x13-inch baking dish in freezer. Transfer berry custard to ice cream maker and process according to manufacturer's instructions. Spread ice cream in bottom of chilled dish. Freeze.
• To make Grand Marnier Ice Cream:
• Remove peel (orange part only) from oranges in long wide strips, using vegetable peeler. Place in heavy medium saucepan. Add 1 cup cream, half and half and sugar. Bring to boil, stirring occasionally. Remove from heat. Cover and let steep 30 minutes.
• Remove peel from cream using slotted spoon and discard. Bring cream mixture to simmer. Whisk yolks in medium bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes. Strain into bowl. Mix in 1 1/2 teaspoons grated orange peel, then remaining 1 cup cream. Refrigerate until cold, about 2 hours. Mix in Grand Marnier.
• Transfer custard to ice cream maker and process according to manufacturer's instructions. Spoon over boysenberry ice cream in dish; smooth top. Cover with waxed paper. Freeze until very firm, at least 6 hours or overnight.
• Line 4 small cookie sheets with foil. Place in freezer for 20 minutes. Remove 1 sheet. Dip 1 1/2-inch-diameter ice cream scoop into cup of hot water. Working quickly, scoop up layered ice cream. Round off edges with index finger. Release ice cream ball onto frozen sheet. Repeat, forming 15 ice cream balls. Insert 1 toothpick into center of each ball. Return sheet to freezer. Remove second sheet from freezer. Repeat process to form 15 more ice cream balls. Return sheet to freezer. Pack remaining ice cream into container and freeze. Freeze ice cream balls until very firm, at least 6 hours or overnight. Using metal icing spatula, loosen ice cream balls from foil; refreeze.
• For dipping:
• Melt bittersweet chocolate with 1/4 cup shortening in heavy medium saucepan over very low heat, stirring until smooth. Cool to lukewarm. Remove 1 sheet of ice cream balls and 1 foil-lined frozen sheet from freezer. Fill 1/4-cup measuring cup with melted chocolate. Working quickly, hold 1 ice cream ball by toothpick over saucepan of chocolate; pour chocolate in cup over ball, turning to coat. Allow excess chocolate to drip off. Place bonbon on foil-lined sheet. Repeat with remaining balls. Twist and turn toothpicks to loosen; remove from bonbons. Freeze. Repeat dipping process with remaining ice cream balls and frozen cookie sheet. Freeze for 30 minutes.
• Melt white chocolate with remaining 1 tablespoon shortening in heavy small saucepan over very low heat, stirring constantly. Cool to lukewarm. Rewarm bittersweet chocolate to lukewarm over very low heat, stirring constantly, Remove 1 sheet of bonbons from freezer. Dip 1 bonbon halfway into white chocolate, covering one side and hole left from toothpick. Place on same frozen sheet. Repeat with 4 more bonbons. Dip spoon into melted bittersweet chocolate and quickly move from side to side over double-dipped bonbons, allowing chocolate to fall in zigzag lines. Dip another spoon into melted white chocolate and wave from side to side over 5 solid chocolate bonbons, allowing chocolate to fall in zigzag lines. Dip finger into melted bittersweet chocolate and dab over top of one of remaining bonbons on sheet, covering hole left from toothpick. Sprinkle chocolate shavings over. Repeat with remaining 4 bonbons on sheet. Return bonbons to freezer.
• Remove second sheet of bonbons from freezer. Dip half of walnut into bittersweet chocolate. Place atop 1 bonbon. Repeat with 4 more walnuts and bonbons. Roll remaining 10 bonbons in bowl of cocoa powder. Brush off excess. Place on same sheet. Freeze at least 4 hours or overnight. (Can be prepared 1 week ahead. Store in single layer in airtight container.)

BOYSENBERRY AND GRAND MARNIER ICE CREAM SUNDAES

Steps:

• For ice cream:
• Mix Grand Marnier and orange peel in large bowl. Scoop ice cream into bowl and whisk just until combined. Cover and freeze until ice cream is firm, at least 4 hours. (Can be prepared 3 days ahead.)
• For sauce:
• Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add frozen berries, cassis and sugar and cook over medium heat until berries thaw and sugar dissolves, stirring occasionally, about 15 minutes. Increase heat; bring to boil. Discard bean. Puree mixture in processor. Strain through sieve set over bowl, pressing on solids. Cover and chill until cold. (Can be made 3 days ahead.)
• Spoon 1 tablespoon sauce into each of 6 parfait glasses. Top with scoop of ice cream. Sprinkle with some chopped toffee and fresh berries. Repeat layering. Garnish with mint.

GRAND MARNIER CREAM

Steps:

• Combine yolks and sugar. Beat until thick. Whip cream to form stiff peaks.
• Fold whipped cream into yolk and sugar mixture. Fold Grand Marnier into mixture. Pour into decorative dishes and place in the freezer for at least 3 hours.
• Just before serving, garnish with shaved chocolate or fruit.

FRESH FRUIT WITH SOUR CREAM GRAND MARNIER DIPPING SAUCE

Steps:

• Combine sour cream with orange juice, Grand Marnier and orange rind. Stir in confectioners' sugar. Place sauce in a small serving bowl. Chill, covered, 1-2 hours to blend flavors. To serve, place bowl of sauce in the center of a serving platter. Surround sauce with attractively arranged fresh fruit. Use toothpicks to spear fruit for dipping. Note: This may also be presented as a salad at luncheons. Amaretto may be substituted for the Grand Marnier.

GRAND MARNIER WHIPPED CREAM

Steps:

• In a chilled bowl, whisk the cream and sugar until soft peaks form. Gently fold in the Grand Marnier and orange zest and refrigerate until needed.

GRAND MARNIER COOKIE W/BERRY&CREAM/KIDNEY FRIENDLY

Steps:

• Sift cake flour and sugar together, and then sift it again.
• Beat egg whites until stiff, then add Grand Marnier and fold dry ingredients into the egg mixture.
• Pipe out onto parchment paper lined cookie sheet, making 3 X 4 inch rectangles. Bake in an oven preheated to 375 degrees for about 10 to 12 minutes.
• Remove and allow to cool. (HINT: Place in freezer to allow for easier removal from the parchment paper)
• Grand MArnier Whipped Cream: Whip the whipping cream until it makes stiff peaks; then add powdered sugar and Grand Marnier. Beat to mix in.
• Place a dollop of the Grand MArnier whipped cream on a plate, then put 3 strawberries next to the whipped cream and stand the cookie in the whipped cream. Enjoy!