COGNAC AND GRAND MARNIER RECIPES
HOMEMADE GRAND MARNIER RECIPE - FOOD.COM
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
- Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
- Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
- After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
- Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
Nutrition Facts : Calories 418.6, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1, CarbohydrateContent 108.1, FiberContent 3.5, SugarContent 99.9, ProteinContent 0.5
CHOCOLATE MOUSSE RECIPE RECIPE | EPICURIOUS
Bittersweet chocolate adds depth to this classic, light-as-air, make-ahead dessert that never disappoints. Get the recipe.
Provided by EPICURIOUS.COM
Total Time 7 hr
Cook Time 45 min
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
- Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
- Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
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