Mandarine Napoleon parfait with crushed speculoos biscuits, poached pears and chocolate sauce

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: A citrusy Sauterne (French sweet wine) goes exceptionally well with fruit-flavoured desserts

Print Recipe

Mandarine Napoleon parfait with crushed speculoos biscuits, poached pears and chocolate sauce

Serves: 4 – 6
Cooking Time: 15 mins plus extra to freeze

Ingredients

  • 5 large eggs
  • 5 egg yolks
  • 250g castor sugar
  • 130g Mandarine Napoleon
  • orange liqueur
  • 750ml (3 cups) whipped cream

Instructions

1

Whisk the eggs and sugar over a bain-marie until thick and creamy. Put this mixture into a kitchen mixer and whisk until room temperature, about 10 minutes.

2

Fold in the liqueur and cream. Freeze overnight. You do not need an ice-cream machine – you can simply put it in a container in the freezer.

 

 

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September 14, 2013 (Last Updated: January 11, 2019) By
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