Grand Marnier Parfait on Orange Sauce Mirror
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 6 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 8 egg yolks
- 350 g cream, whipped
- 250 g cream, liquid
- 200 g suar
- 4 organic orange (s)
- 5 cl Grand Marnier
- 100 g butter
- 200 sugar
- 500 ml orange juice
Print Recipe
Pin Recipe Instructions
- Wash oranges, peel strips of orange peel with a Julienne knife. Put the liquid cream in a saucepan, bring to a boil with a small part of the strips, then remove from the fire and pour through a sieve.
- Prepare a water bath in a large saucepan on which a large metal bowl or kettle can be placed afterwards.
- Put the egg yolk and sugar in a cauldron or metal bowl, whip a little and then add the boiled cream and whip to the rose. You see this when the mass is thick, and you take a ladle and dip it and blow against the curve, it looks like a rose.
- If you like, you can also add oranges, finely sliced fillets.
- Then remove from the water bath and ideally place in a basin with water and ice and beat vigorously cold, then carefully fold in the whipped cream.
- Add Grand Marnier and fill in the desired shape. Freeze at -20 ° C for approx. 5 hours.
- Orange sauce: let the butter and sugar caramelize, add the orange juice and strips of orange peel. Let it boil down to the desired consistency.
- Garnish on plates as desired.
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