Grand Marnier Mousse

Instructions

1. Beat egg whites with salt until softly peaked.
2. Gradually add 6 tablespoons of sugar until meringue is stiff and shiny.
3. Whip heavy cream until stiff, then beat in the remaining sugar.
4. Gently fold in Grand Marnier into the whipped cream.
5. Fold in the egg whites carefully.
6. Turn the mixture into a 1-quart mold or spoon into individual dessert dishes.
7. Freeze until firm.
8. Remove from freezer and refrigerate for 15 minutes before serving.
9. Top with candied violets or flowers, or serve with warm raspberry sauce.