Mousseline Sauce for Pears

By zoniesis

Ingredients

• 4 egg yolks beaten
• ½ cup of sugar
• ¼ cup brandy
• Very small pinch of salt to taste
• 1 tsp. orange flower water (can be found in gourmet markets or Mediterranean stores)
• ½ to ¾ cup of whipping cream whipped ( or 1 small carton of Cool Whip)
• 1 can of pear halves or poached pears if desired

Preparation

Step 1

To well beaten egg yolks add the sugar and beat until the mixture is lemony in color. Cook over hot water in a double boiler for five to six minutes stirring constantly. Remove the mixture from the fire and beat it vigorously while adding the brandy and a few grains of salt to taste.
Stir in orange flower water. Refrigerate until cold and fold in either the whipped cream or cool whip. Serve very cold over pears.
Fresh strawberries can also be folded into the sauce instead of using the pears.