Put eggs yolks and ALL sugar in double boiler top, beat egg yolks and sugar and cook until thick, about 10 minutes. Remove from heat and stir in 1/2 of the Grand Marnier. Allow sauce to cool and refrigerate until cold..
As soon as cool, stir in rest of Grand Marnier. Whip cream and fold into sauce. Refrigerate or may be frozen to use later. Also can be made 2 days ahead...Make with rum for rum sauce.
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