Whipped Cream With Grand Marnier Recipes

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.

Steps:

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

Steps:

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

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 stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream on medium-high speed until it just begins to hold its shape.
• Add the sugar and vanilla and continue to whisk on medium-high speed just until the cream mounds gently. Don't whip it until it is superstiff, or it will become grainy.
• Whipped cream is best used the same day you make it. If whipped in advance, it may be necessary to rewhisk it slightly just before serving, because it tends to separate as it sits.
• If you like specks of vanilla seed in your whipped cream, split 1/2 vanilla bean and scrape its seeds into the cream before whipping it.
• To flavor whipped cream with a spirit such as Cognac, rum, whiskey, or Grand Marnier, fold in a few tablespoons to taste once the cream is sweetened and fully whipped.
• You can rescue whipped cream that you've accidentally overwhipped by stirring in a few tablespoons of unwhipped cream, gently folding until the whipped cream smoothes out.

Steps:

• In a large bowl, whip or beat heavy cream to medium peaks. Add confectioners' sugar and continue beating to stiff peaks.
• Divide whipped cream in half. Fold in juice and zest to one bowl and fold in berries to the other.
• Use right away or refrigerate till needed. (Recommended to use the same day).

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:

• 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.