Parfait Grand Marnier
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg yolks||6 , beaten|
|Grand marnier||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Bring sugar and water to boiling in a saucepan; cook rapidly 5 minutes.
Gradually beat the syrup into egg yolks, using a hand rotary or electric beater.
When thoroughly blended, return mixture to the saucepan.
Simmer over low heat (do not boil), stirring constantly until thick and smooth.
Strain mixture through a fine sieve into a bowl.
Place over cracked ice and stir until cold.
Blend in the Grand Marnier and fold in the whipped cream.
Turn mixture into a parfait mold, seal tightly, and freeze in a mixture of ice and salt for 2 to 3 hours.