Grand Marnier Parfait Food

RASPBERRY & CREAM PARFAITS

Steps:

• Have 4 wineglasses or glass dessert cups at hand.
• Combine the cream cheese, liqueur, and sugar in the bowl of a stand mixer fitted with the whisk attachment or hand-held electric mixer. Beat on medium-high speed until creamy and lump-free, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl.
• Add the heavy cream and start beating on low speed (so it doesn't splash), then increase the speed to high and beat until the mixture is thickened to a pudding-like consistency, about 2 minutes.
• Distribute half of the raspberries among the bottom of the glasses or dessert cups, then distribute two-thirds of the cream mixture so that it covers the berries in each portion. Distribute the remaining berries evenly among the glasses or dessert cups, gently placing them on the layer of cream. Spoon equal amounts of the remaining cream on top of each portion. Refrigerate for at least one hour or up to 4 hours. Garnish each serving with a mint sprig and serve.
• Make Ahead: The cream mixture can be made and refrigerated a day in advance. Assemble the parfaits up to 4 hours before serving.
• Note: It's okay to leave out the liqueur if you are avoiding alcohol.

RASPBERRY GRAND MARNIER PARFAIT

Steps:

• Mix preserves and wine, and blend very well. Set aside.
• Spoon 2 scoops of sherbet into each of 4 parfait glasses, and pour wine mixture over sherbet in each glass.
• Then, in each glass place 4 strawberries on top, and pour 1 tablespoon of Grand Marnier over the strawberries.
• Add a sprinkle of grated orange peel to each glass. Serve immediately.

GRAND MARNIER PARFAIT

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.

HOMEMADE GRAND MARNIER

Steps:

• Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
• Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
• Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
• After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
• Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.