Grand Marnier Parfait with Marinated Orange Fillets

1. beat egg and yolk with granulated sugar over steam until thick and creamy, then cool. Soak gelatin in cold water, allow to melt in warmed Grand Marnier. Stir Grand Marnier and orange zest into the egg foam. Whip the cream until it is creamy and fold it in.

Fill the parfait mixture into 4 portion molds and freeze for at least 3-4 hours. Turn out the parfaits from the molds and bring to the table with the marinated oranges. Garnish with vanilla bean and candied orange slice.

Marinated orange fillets:

Peel and fillet oranges. Caramelize sugar, extinguish with orange juice and Grand Marnier. Add ginger and vanilla pulp, simmer gently for 15 minutes. Mix the cornflour with a small amount of orange juice, pour into the sauce and simmer briefly until it thickens. Add the orange fillets and leave to infuse for at least 1 hour.

Preparation time: 30 min.

Calories: 430 Kcal.

Fat: 18g

Egg white: 5, 1mg

Carbohydrates: 43g

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