Instructions: 1. Whip the cream to medium peaks, when 3/4 of the way whipped add powdered sugar & grand marnier, finish whipping.

2. refrigerate whipped cream.

3. combine, yolks, sugar, & wine and cook over double boiler until thick ribbon stage.

4. Cool over a ice bath.

5. when yolk mixture is cooled fold in the whipped cream gently.

Keep chilled until needed.

Good for 1 week in the ice box.

Serving Ideas : Great on bread pudding

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