- 400 ml heavy cream
- 50 g powdered sugar
- 50 ml Cointreau or Grand Marnier
Dissolve the sugar completely in the Cointreau. Add the heavy cream and stir thoroughly. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
Cool the filled Whipper in the refrigerator for 1-2 hours. Next, put the parfait mixture in parfait moulds or cappuccino cups and cool for at least 6 hours.
Serve with marinated oranges and garnish with a vanilla pod and a candied orange slice.
Also suitable as a light mousse if not frozen.
Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.