Search Results

Progres with Grand Marnier Iii (Mousse) recipe | Recipe to better …

Saturday, May 26th, 2012

Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, …

Read More ...

Tags: Avon Books, Chocolate Cream, Cream Mixture, Egg, Grand Marnier, Great Chefs Of San Francisco, Mousse Recipe, Progres, Recipe Recipe, Recipe Source, Spatula, Syrup Mixture
Posted in