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Cut five strips of parchment paper or aluminum foil. Wrap each around a ramekin and secure
it with tape. Meanwhile, bloom 7 grams (1 ½ teaspoon) of
gelatin in 40 ml (1 ½ fl oz) of water. Set aside.
Combine 4 eggs, 8 egg yolks, 130 grams (4 ½ oz) of sugar and 120 ml (4 fl oz) of grand
marnier orange liqueur, or any other liqueur to your taste.
Set over simmering water and whisk constantly until the mixture reaches 70°C (160°F).
Transfer to the mixer bowl and whip the eggs on high speed, using the whip attachment,
until tripled in volume. Melt the gelatin and mix into the egg mixture.
Whip 500 ml (16 fl oz) of heavy cream. Gently fold one third of the whipped cream into the
egg mixture, then fold the remaining whipped cream.
Pour the mixture into the prepared ramekins, level and freeze.
Remove the parchment paper and serve!
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