** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a small bowl place the 1/2 cup of Grand Marnier and the pieces of the sponge cake.
2. Let the cake sit for 10 minutes, or until all of the liquid is absorbed.
3. In a small saucepan place the water and bring it to a boil.
4. Add the orange zest and blanch it for 3 minutes.
5. Drain off the water and add the orange zest to the soaked cake.
6. Mix it together well and set it aside.
7. In a medium bowl place the first 1/2 cup of sugar, egg yolks, and the 1 cup Grand Marnier.
8. Whip the ingredients together for 4 to 6 minutes, or until the mixture becomes light and creamy.
9. In another medium bowl, place the egg whites and the second 1/2 cup of sugar.
10. Whip the ingredients together for 4 to 6 minutes, or until stiff peaks are formed.
11. Gently fold the egg white mixture into the egg yolk mixture.
12. Gently fold in the soaked cake with the orange zest, then the whipped cream.
13. Pour the mixture into a large serving bowl and freeze it for 1 hour.
14. Garnish the parfait with the orange sections.
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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is high in Vitamin C with 71% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners, Alcohol, Oranges allergies.
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