Best Grand Marnier Mousse With Fresh Berry Sauce Recipes

SIMPLE FRESH BERRY WITH GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Put 1 pint of the mixed berries in a medium bowl. Using a pastry cutter , fork, or potato masher, coarsely mash berries.
• Purée remaining berries with 4 tablespoons sugar in a food processor fitted with a steel blade.
• Mix puréed berries with mashed berries along with orange liqueur.
• Taste and adjust flavor, adding more sugar if necessary.
• Let the berry sauce stand at room temperature to allow the flavors to blend for at least 30 minutes. The sauce can also be prepared ahead, covered, and refrigerated for up to 4 hours before serving.
• Enjoy! Recipe Source: " The Perfect Recipe " by Pam Anderson (Houghton Mifflin) Reprinted with permission. As Executive Editor of Cook's Illustrated, Pam Anderson made a name for herself in the food world. She has since authored seven cookbooks, including "The Perfect Recipe," a cookbook dedicated to the everyday home cook. The cookbook has over 150 recipes with dozens of step-by-step illustrations and tons of helpful tips.

BLACKBERRY MOUSSE

Steps:

• 1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
• 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
• 3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
• 4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
• 5. Garnish with whole blackberries and a mint sprig.

CHOCOLATE GRAND MARNIER MOUSSE

Steps:

• In a small saucepan, melt chocolate and orange juice over low heat.
• With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate.
• With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear.
• Gently fold the whipping cream into the chocolate. Fold in the egg whites.
• Chill at least 2 hours.
• Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• 1. Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor.
• 2. Blend until smooth. Taste and add more Grand Marnier, if desired.
• 3. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• 4. Divide fruit among 8 stemmed goblets.
• 5. Top with sauce and serve.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 5 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth.
• Taste and add more Grand Marnier, if desired.
• Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Divide fruit among 8 stemmed goblets.
• Top with sauce and serve.
• Note: Use any fresh fruit in season that you like. It's especially good with strawberries, grapes, and blueberries.

GRAND MARNIER MOUSSE WITH BLACKBERRIES

Steps:

• Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
• Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
• Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.

ORANGE JUICE AND GRAND MARNIER MOUSSE

Steps:

• Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
• Add the orange juice and bring to the simmer.
• Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
• Pour and scrape the mixture into a mixing bowl and cool briefly.
• Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
• Put the egg whites in one large bowl and the cream in another.
• Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
• Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.

FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE

Steps:

• Combine first 4 ingredients and 2 tablespoons Grand Marnier in processor. Blend until smooth. Taste and add more Grand Marnier, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)
• Divide fruit among 8 stemmed goblets. Top with sauce and serve.

GRAND MARNIER ORANGE SAUCE

Steps:

• Mix butter and sugar heat in microwave oven on high for 1 minute.
• Add cream, Grand Marnier and orange zest.
• Heat for 2 minutes stir and heat for 1 more minute.
• Add orange food coloring for eye appeal stir.
• Serve warm.