GRAND MARNIER PARFAIT
A classical dessert. Not for the health-conscious. As with all recipes with raw eggs: be very careful with hygiene, and don't serve to the elderly, pregnant women, and small children. Can easily be made in bulk if frozen in a cake form; just slice the required number of servings and put the remainder back in the freezer. The cooking time does not include waiting time while freezing.
Provided by Is This Really Nece
Categories Bar Cookie
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and yolks.
- Add sugar and liqueur and mix thoroughly.
- Heat au bain marie while continuously stirring until slightly thicker (don't let it boil!).
- Take from heat and whip until thickened (circa 10 minutes).
- Whip cream until thick but still slightly fluid.
- Fold through egg mixture.
- Pour into form (circa 1 litre) and freeze for circa 5 hours.
- Remove parfait from freezer 30 minutes before serving.
- Turn onto a large plate.
- Serve parfait with shaved chocolate and strawberry slices.
Nutrition Facts : Calories 591.8, Fat 43.2, SaturatedFat 23.6, Cholesterol 403.7, Sodium 118.5, Carbohydrate 46.4, Fiber 3.2, Sugar 39, Protein 11.8
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