Grand Marnier Mousse - cooking recipe

Ingredients

2 egg whites
6 Tbsp. sugar
1 c. heavy cream
1/4 c. Grand Marnier
candied violets or flowers

Preparation

Beat eggs with salt until softly peaked.
Gradually add 1/4 cup sugar until meringue is stiff and shiny.
Whip cream until stiff, then beat in rest of sugar.
Gently blend in Grand Marnier. Fold in egg whites and turn into 1-quart mold or spoon into individual dessert dishes.
Freeze until firm.
Remove to refrigerator for 15 minutes before serving.
Top with candied flowers or serve with warm raspberry sauce.