½ CUP WATER
3 EGG YOLKS
2-OZ GRAND MARNIER
2 CUPS HEAVY CREAM
IN A SAUCEPAN, MIX TOGETHER THE SUGAR & WATER, AND BRING TO A BOIL.
BOIL THE MIXTURE TO SOFT BOIL STAGE, 287º F. ON CANDY THERMOMETER.
IN A HEAT RESITANT BOWL, ADD THE EGG YOLKS, & PLACE OVER SIMMERING WATER TO WARM THE YOLKS, BEING CARFULLY NOT TO SCRAMBLE, (YOU JUST WANT TO WARN THE YOLKS).
REMOVE THE YOLKS FROM HEAT AND IN A SLOW STEADY STREAM ADD THE HOT SUGAR MIXTURE, WHISKING YOLKS CONSTANTLY.
WHISK IN THE GRAND MARNIER & COOL THE MIXTURE OVER ICE TO ROOM TEMPERATURE.
WHIP THE HEAVY CREAM TO STIFF PEAKS, BEING CAREFUL NOT TO OVER WHIP. FOLD INTO THE GRAND MARNIER/EGG MIXTURE.
STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR UNTIL READY TO USE.
BEST SERVED WITH FRESH STRAWBERRIES OR FRESH FRUIT