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Orange and grand marnier parfait
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| Artist: |
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| Categories: |
Beverages, Desserts, Fruits, Ice Cream & Sherbet, Orange, Parfait |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Grand Marnier | | 4
| oz | Sponge cake, diced | | 1/3
| cup | Water | | 3
| | Oranges, zested & sectioned | | | - with the membranes removed 1 ?c Heavy cream, whipped | | 1/2
| cup | Sugar | | 8
| | Egg yolks | | 1
| cup | Grand Marnier | | 8
| | Egg whites | | 1/2
| cup | Sugar |
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Procedures:
| 1 | In a small bowl place the ?cup of grand marnier and the pieces of the sponge cake. | | 2 | Let the cake sit for 10 minutes, or until all of the liquid is absorbed. | | 3 | In a small saucepan place the water and bring it to a boil. | | 4 | Add the orange zest and blanch it for 3 minutes. | | 5 | Drain off the water and add the orange zest to the soaked cake. | | 6 | Mix it together well and set it aside. | | 7 | In a medium bowl place the first ?cup of sugar, egg yolks, and the 1 cup grand marnier. | | 8 | Whip the ingredients together for 4 to 6 minutes, or until the mixture becomes light and creamy. | | 9 | In another medium bowl, place the egg whites and the second ?cup of sugar. | | 10 | Whip the ingredients together for 4 to 6 minutes, or until stiff peaks are formed. | | 11 | Gently fold the egg white mixture into the egg yolk mixuture. | | 12 | Gently fold in the soaked cake with the orange zest, then the whipped cream. | | 13 | Pour the mixture into a large serving bowl and freeze it for 1 hour. | | 14 | Garnish the parfait with the orange sections |
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