Grand Marnier Frozen Parfait
Ingredients
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- 1
Make the pâte à bombe: whip the yolks, cook the syrup to 121°C, pour in a thin stream.
- 2
Whip until fully cooled.
- 3
Add the Grand Marnier to the pâte à bombe.
- 4
Whip the cream to stiff peaks (well chilled).
- 5
Fold in the whipped cream in 3 additions, gently.
- 6
Mold in a gutter mold or log mold.
- 7
Freeze at least 6 hrs.
- 8
Unmold, glaze with white chocolate or serve plain.
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Per 100g
Allergens
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