1. Cream:. 2. In the top of a double boiler, whisk together the egg yolks and 3 T of the sugar. Add the orange juice and 3 T Grand Marnier. Place the top part of the double boiler over simmering water and whisk until mixture has thickened and increased in volume, 3-4 minutes. Remove the double boiler from the heat and pour the Grand Marnier cream mixture into the bowl of an electric mixer. Beat on high speed until cooled. Reduce speed to medium-low and stir in 1/4 of the mascarpone. Repeat until all the mascarpone is added; then whip the cream until thick. Be careful not to overwhip or it will separate. Refrigerate until ready to serve. 3. Sauce:. 4. Puree the berries in a food processore. Strain the puree through a medium-holed sieve to eliminate any remaining seeds. Stir in the sugar and lemon juice. Taste the puree and adjust for sweetness (the amount of sugar needed depends on sweetness of the berries). Refrigerate until ready to use. (Makes 1 cup.). 5. Garnish:. 6. Macerate the berries in the sugar, Grand Marnier, and lemon juice for 15 minutes. 7. To Serve:. 8. Spoon the cream into a dish and spoon the berries around the cream. Spoon the berry sauce over the berries and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
