Nougat Orange Parfait
Ingrediënten
Ingredients for 10–12 Servings
- 5 Eggs
- 3 Egg yolks
- ⅓ cup 80 g Granulated sugar
- 14 oz 400 g Nougat
- ⅓ cup 80 ml Cointreau
- 4 cups 900 ml Whipped cream
- Dash of salt
Instructies
- Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
- Warm nougat in a bain-marie and stir until smooth.
- Mix the egg with the nougat, stir in Cointreau, and fold in whipped cream.
- Fill a terrine pan or individual containers and freeze overnight.
- Let thaw slightly before serving, so that the parfait is not too hard.
Notes / Tips / Wine Advice:
Very clever amateur chefs can try this refined presentation for this parfait: roll a 4–5 in (10–12 cm) cone out of parchment paper and secure with a rubber band. Cut the wide end so that it can stand securely. Fill halfway with melted dark couverture chocolate and roll it around to coat the entire inside of the cone. Place on a lightly oiled glazing rack and freeze for 30 minutes. Fill with the cooled parfait mixture and freeze the cones with the points downward (you can place them in glasses). Before serving, remove the paper and simply place the cone on a dish.
