Nixon - Brezhnev meal, Spaso House in Moscow:

In the Reader Spotlight, we asked gourmet cook Marie Magin for help with the Grand Marnier mousse dessert. Her recipe follows.

For 6 servings:

3 egg yolks
6 tablespoons sugar
1 cup heavy cream, beaten lightly
1 ounce Grand Marnier

Beat egg yolks and sugar with butter; fold in cream. Add Grand Marnier and pour into small dessert glasses. Freeze 1 hour or more to desired consistency. Serve with whipped cream sprinkled with chocolate shavings.