Grand Marnier Parfait

Whip eggs, egg yolks and sugar over steam until thick and creamy, remove from steam, whip until cooled. Mix the cooled egg foam into the beaten egg. Mix in Grand Marnier, fill into pre-cooled Dariol molds (small gratin molds), freeze in the freezer until the amount appears stuerzfaehig (about

4 to 5 hours). Put the molds briefly in very hot water and turn them out on the spot onto precooled plates. Garnish as desired.

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