TO DRINK: A citrusy Sauterne (French sweet wine) goes exceptionally well with fruit-flavoured desserts
Mandarine Napoleon parfait with crushed speculoos biscuits, poached pears and chocolate sauce
- 5 large eggs
- 5 egg yolks
- 250g castor sugar
- 130g Mandarine Napoleon
- orange liqueur
- 750ml (3 cups) whipped cream
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.
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.