Grand Marnier Parfait

1. 1

   Beat eggs and yolks.

2. 2

   Add sugar and liqueur and mix thoroughly.

3. 3

   Heat au bain marie while continuously stirring until slightly thicker (don't let it boil!).

4. 4

   Take from heat and whip until thickened (circa 10 minutes).

5. 5

   Whip cream until thick but still slightly fluid.

6. 6

   Fold through egg mixture.

7. 7

   Pour into form (circa 1 litre) and freeze for circa 5 hours.

8. 8

   Remove parfait from freezer 30 minutes before serving.

9. 9

   Turn onto a large plate.

10. 10

    Serve parfait with shaved chocolate and strawberry slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.