Grand Marnier Parfait
6 large eggs, whites and yolks separated
1 cup Grand Marnier
1/4 ounce gelatin powder
1/4 cup water
1 cup heavy cream
A few chocolate chips
1 large spoon of granulated sugar
In a double boiler, beat the egg yolks and Grand Marnier together until light and fluffy.
In a separate bowl, dissolve the gelatin powder in cold water. Add to this the yolk mixture.
Whip the cream and sugar together for three minutes and add to the mixture.
Beat the egg whites until stiff and fold into the mixture. Pour into a martini glass and decorate with the chocolate chips.
Refrigerate for 2 to 3 hours before serving.
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