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.
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