Coffee and grand marnier parfait with walnuts

Coffee and grand marnier parfait with walnuts

By
From
So French So Sweet
Serves
6-8

You don’t need an ice cream maker for this delicious ice cream, but allow 8 hours for freezing, and turn the freezer to the coldest setting a couple of hours beforehand. When the parfait is firm, return the temperature setting to normal.

Ingredients

Quantity Ingredient
40g sultanas
2 tablespoons grand marnier
6 large egg yolks
175g sugar
2 teaspoons instant coffee powder
2 tablespoons milk
60g walnuts, chopped, plus extra, to serve
310ml cream, whipped until firm

Method

  1. Place the sultanas and Grand Marnier in a bowl, cover and microwave on high for 20 seconds.
  2. Place the egg yolks in a mixing bowl.
  3. Combine the sugar and 125 ml water in a saucepan and bring to the boil. Cook for 8 minutes or until the colour turns slightly yellow. When the syrup is ready, a teaspoon of the syrup dipped into cold water will solidify.
  4. Use electric beaters to beat the egg yolks on high speed. Slowly pour the syrup onto the yolks and continue beating until the mixture is white and fluffy and has cooled. This will take at least 6–7 minutes. If some of the syrup solidifies in the mixture, continue beating as the heat of the mixture should melt it.
  5. Dissolve the coffee in the milk, then stir it into the sultana mixture. Mix in the egg-yolk mixture, then add the walnuts.
  6. Gently fold the cream into the mixture. Pour into a 2 litre mould and freeze for at least 8 hours.
  7. To serve, scoop the parfait from the mould or unmould it by briefly dipping the mould in hot water and inverting it onto a plate. It can be unmoulded ahead of time and kept in the freezer until required. Serve sprinkled with the extra chopped walnuts.
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