Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| ⅔ cup | Heavy cream |
| 1 teaspoon | Vanilla extract |
| 1 teaspoon | Brandy |
| 1 teaspoon | Grans Marnier |
| ¼ cup | Sugar |
| 2 tablespoons | Sour cream |
Refigerate mixing bowl and beaters until well chilled; at least 30 minutes. Combine cream, vanilla, brandy and Grand Marnier in the chilled bowl and beat with electric mixer on medium speed for 1 minute. Add sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not over-beat.
Nutritional info per tablespoon: 26cal; .1g pro, 2g carb, 2g fat (69%) Source: Chef Prudhomme's Louisiana Kitchen Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96