Cointreau Ice Cream Parfait in Sugar Crust with Marinated Oranges

Whip the yolks, sugar and orange juice over a hot water bath until creamy. Remove from the bain-marie, add the orange zest, beat until cold using a food processor and add the Cointreau. Whip the whipped cream until stiff, mix gently and fill into 8 cm ø rings. Freeze in the freezer for about 4 hours.

Sprinkle the frozen ice cream parfait evenly with the sugar and caramelize using a Bunsen burner.

Remove the parfait from the rings and arrange on plates with the oranges. Drizzle with the syrup and garnish with fresh mint.

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