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Ingredientes
- 1/2 c. Grand Marnier
- 4 ounce Sponge cake, diced
- 1/3 c. Water
- 3 x Oranges, zested & sectioned with the membranes removed
- 1/2 c. Sugar
- 8 x Egg yolks
- 1 c. Grand Marnier
- 8 x Egg whites
- 1/2 c. Sugar
- 1Â 1/4 c. Heavy cream, whipped
Direcciones
- In a small bowl place the 1/2 c. of Grand Marnier and the pcs of the sponge cake. Let the cake sit for 10 min, or possibly till all of the liquid is absorbed.
- In a small saucepan place the water and bring it to a boil. Add in the orange zest and blanch it for 3 min. Drain off the water and add in the orange zest to the soaked cake. Mix it together well and set it aside.
- In a medium bowl place the first 1/2 c. of sugar, egg yolks, and the 1 c. Grand Marnier. Whip the ingredients together for 4 to 6 min, or possibly till the mix becomes light and creamy.
- In another medium bowl, place the egg whites and the second 1/2 c. of sugar. Whip the ingredients together for 4 to 6 min, or possibly till stiff peaks are formed. Gently fold the egg white mix into the egg yolk mixuture. Gently mix in the soaked cake with the orange zest, then the whipped cream. Pour the mix into a large serving bowl and freeze it for 1 hour.
- Garnish the parfait with the orange sections.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 64 | 21% |
| Total Fat 7.32g | 9% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 43mg | 2% |
| Potassium 29mg | 1% |
| Total Carbs 34.18g | 9% |
| Dietary Fiber 0.1g | 0% |
| Sugars 30.19g | 20% |
| Protein 1.15g | 2% |
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