Grand Marnier Whipped Cream Recipes

Steps:

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

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.

Steps:

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

Steps:

• Mix strawberries and Grand Marnier in a small bowl.
• It may be necessary to add sugar if the strawberries are not sweet enough.
• Let the strawberries sit at room temperature for several hours.
• Stir periodically.

Steps:

• Whisk cream, 1 T 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 Ireserve oranges for another use). Add milk; bring just to simmer over medium heat. Add chocolate, espresso powder, cocoa powder, and remaining 1 T sugar; bring just to summer, whisking to melt chocolate. Strain. ladle mocha into 4 mugs. Top with 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.

Steps:

• In a large saucepan, stir together the half-and-half, the milk, the orange juice, the zest, and a pinch of salt and bring the mixture just to a boil over moderate heat. In a small heatproof bowl, whisk together the chopped chocolate and about 2/3 cup of the hot milk mixture until the mixture is smooth and whisk the chocolate mixture into the remaining milk mixture. Simmer the hot chocolate, whisking, for 2 minutes, discard the zest, and stir in the Grand Marnier. (For frothy hot chocolate, in a blender blend the hot chocolate in batches.) Divide the hot chocolate among heated mugs and garnish each drink with some of the whipped cream and grated chocolate

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.