Best Whipped Cream With Grand Marnier Recipes
GRAND MARNIER CREAM
Make and share this Grand Marnier Cream recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 290.6, Fat 25.1, SaturatedFat 14.8, Cholesterol 223.1, Sodium 28.1, Carbohydrate 14.6, Sugar 12.6, Protein 3
FRESH FRUIT WITH CREAMY GRAND MARNIER SAUCE
Provided by Le Ann Dreier
Categories Dairy Fruit Dessert Quick & Easy Summer Bon Appétit Washington
Yield Serves 8
Number Of Ingredients 6
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.
BAKED FIGS WITH GRAND MARNIER AND WHIPPED CREAM
Categories Liqueur Milk/Cream Mixer Fruit Dessert Bake Quick & Easy Fig Triple Sec Fall Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
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.
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