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1
In a large bowl beat egg yolks until thick and lemon colored.
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2
Add 1 cup sugar and beat until disolved.
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3
Stir in 1/2 cup strawberry puree.
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4
Place in top of double boiler and cook over hot water until thickened, about 15 to 20 minutes, stirring frequently; allow to cool.
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5
Add Grand Marnier, a little at a time,until thoroughly blended.
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6
Combine 1 cup sugar and orange juice in a 1-quart saucepan.
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7
Cook, uncovered,over medium-low heat, stirring until disolved.
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8
Continue cooking without stirring until mixture reaches the soft ball stage(245 degrees).
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9
While orange juice and sugar are cooking, beat egg whites until soft peaks form.
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10
Very slowly pour in hot orange syrup, beating until stiff peaks form.
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11
Whip cream and fold into yolk mixture.
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12
Fold in remaining strawberry puree.
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13
Gently but thoroughly fold in meringue.
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14
Spoon into oiled and collared 1 1/2 quart souffle dish.
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15
Freeze about 1 1/2 to 2 hours.
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16
When firm, carefully wrap in freezer paper, securing edges with masking tape.
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17
To serve, remove collar and press chopped pistachios around sides of souffle.
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18
Whip cream and use to garnish top.
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19
Decorate with strawberries and serve with raspberry sauce.
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20
Raspberry Sauce:.
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21
Combine the thawed raspberries and the Grand Marnier and blend well.
