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Title: Grand Marnier Creme W/ Raspberry Sauce [Oregon]> the Bist
Categories: Dessert Sauce
Yield: 8 Servings
| GRAND MARNIER CREME | ||
| 1 | Envelope unflavored gelatin | |
| 3 | tb | Grand Marnier liqueur |
| 3 | c | Whipping cream |
| 1 | c | Granulated sugar |
| 4 | ts | Grated orange peel |
| 1 | c | Plain yogurt |
| 1 | c | Sour cream |
| 1 | tb | Vanilla |
| RASPBERRY SAUCE | ||
| 3 | 12oz bags frozen raspberries | |
| 1 | c | Granulated sugar |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Raspberry liqueur (Framboise |
| 3 | tb | Arrowroot powder |
| 2 | tb | Water |
| GARNISH | ||
| Fresh raspberries | ||
| Mint leaves | ||
Matt Duber, owner and chef at The Bistro in Cannon Beach, Oregon, was very nice about sharing the recipe for this fabulous dessert. Grand Marnier Creme with Raspberry Sauce would be a wonderful choice for a dinner party or special occasion. It is made ahead and would just need to be unmolded and garnished at the last minute. The Bistro, located on Hemlock Street in Cannon Beach, is open nightly for dinners and features seafood and pasta with a few nightly specials.
TO MAKE CREME: In a small bowl, combine the gelatin and Grand Marnier. Let stand until the gelatin is softened and swells.
In a large saucepan, combine the cream, sugar and orange peel. Heat over medium-low heat until the sugar is dissolved. Remove from heat and stir in the Grand Marnier mixture.
In a medium bowl, combine the yogurt, sour cream and vanilla. Mix well and add to the whipping cream mixture. Blend well and ladle into six to eight 8-ounce custard cups. Chill for two to four hours or until set. Meanwhile prepare the raspberry sauce.
TO MAKE SAUCE: In a large saucepan, heat the raspberries and sugar over low heat to dissolve sugar and heat raspberries through.
Pour the raspberry mixture through a strainer to remove seeds, pressing to remove as much juice and pulp as possible.
Add lemon juice and Framboise and return to heat.
Dissolve the arrowroot powder in the water and whisk into the berry sauce. Continue to heat until the sauce is thickened and bubbly. Cool until ready to serve. Makes about three cups.
TO SERVE: Unmold the creme by placing the dishes in hot water for a few seconds to loosen the creme. Arrange each creme on a dessert plate and garnish with sauce, a few fresh raspberries and fresh mint leaves.
Source: The Bistro, Cannon Beach, Oregon; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1998
From: Joell Abbott Date: 09-05-98 (10:42) Doc's Place Bbs Online. (253) Cooking
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