[Sca-cooks] Bailey's Irish Creme

[Sue Clemenger]

Sure could be....I was trying like heck to remember the name, but all I
retained was the memory of how wonderful it tasted!
Also, it was more fluffy (more "solid" than whipped cream, IIRC) than
runny (sorry I don't have more specific terms, here <g>).
--Maire

Philip & Susan Troy wrote:
>
> Also sprach Sue Clemenger:
> >That reminds me of the only souffle I've ever actually had....
> >A couple of years ago, I was at a convention in Sacremento, and my
> >traveling companions and I "topped off" the weekend by going to Morton's
> >of Chicago for dinner.  On their dessert menu was this Gran Marnier
> >souffle with zabaglione? sauce (I think...could very well have the name
> wrong--
>
> The French equivalent, often used as a dessert sauce, is called
> sabayon. It's just a touch more custardy. Could that be what you're
> thinking of?
>
> Adamantius