Ingredients
6 egg yolks
3/4 cup sugar
2 cups heavy cream whipped
1 tsp pure vanilla
1/4 cup Grand Marnier
Preparation
Combine egg yolks and sugar; beat until pale in colour and still. Gradually fold in whipped cream. Fold in vanilla extract and Grand Marnier. Pour into small collard couffle dishes. Place in freezer 2 hours or until frozen Garnish with whipped cream.
