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Ice cream parfait with Grand Marnier Recipe

Ice cream parfait with Grand Marnier Recipe
  • 1For the crumble:

    Preheat the oven to 200'C (gas mark 6-7).

    Mix the butter, flour, sugar and ground almonds by hand until roughly combined. Spread this mixture onto a baking sheet lined with parchment paper.
    Bake for approximately 15 minutes, then cool.

  • 2For the parfait:

    Combine the water and brown sugar, then bake at 120'C (check the temperature using a cooking thermometer). Place the egg yolks into a mixing bowl and whisk, gradually incorporating the hot syrup in small drizzles. Continue to whisk until completely cooled.

    Mix the Grand Marnier to the sabayon, then carefully mix in the cream.

  • 3To serve:

    Put a layer of crumble into individual moulds or stainless steel rings. Pour in the cream and place in the freezer for 4 hours.
    Just before serving unmould onto individual plates.

Chef's tip

«You can also decorate the parfait with some toasted almonds. »

A delicious ice cream parfait with lashings of Grand Marnier, the perfect after dinner treat.

Rate this recipe :

(16 votes)

  • Preparation  15mins
  • Cooking time  15mins
  • Rest time  4hrs

Ingredients for people

    For the crumble
  • Plain flour : 70 g
  • Caster sugar : 70 g
  • Unsalted butter : 70 g
  • Ground almonds : 70 g

  • For the ice cream
  • Egg yolk(s) : 6 whole
  • Double cream : 150 ml
  • Water : 70 ml
  • Belgian vergeoise sugar : 75 g
  • Grand Marnier : 30 ml
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