Parfait Basic Recipe, Part 2 – Example: Cointreau Parfait

Gently mix the Cointreau into the cream and just as gently fold in the whipped cream.

Fill the parfait mixture into one – or possibly two – appropriately sized parfait or souffle molds, or into small individual molds, seal with aluminum foil and place in the freezer until needed – but for at least 8 hours.

Grand Marnier or possibly the Maraschino made from a special variety of cherries: one or the other liqueur is just as suitable for this parfait as the Cointreau.

Dressing: Example: Cointreau parfait and strawberries on rhubarb sauce.

The rhubarb sauce

Separate the leaves and stem from the rhubarb and briefly rinse the stems under running water. Since the rhubarb will be passed through a sieve later, the red membranes on the stalks can be left – if only because they give the sauce its magnificent color. Cut the rhubarb into 2 cm pieces.

Boil the sugar, oranges, water and juice of one lemon, add the rhubarb and the vanilla stalk and simmer at low temperature until the liquid is almost completely reduced.

Strain the rhubarb through a fine wire sieve into a small baking dish, which is best done with the round of a small ladle. Set the resulting thick sauce – about 2 dl for 500 g of rhubarb – aside to cool until ready to use.

The E

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