Iced Grand Marnier Charlotte from The Great Ice Cream Book by Jon Croft
Line a 6" Charlotte tin with the boudoir biscuits, having first dipped them in melted butter to ensure that they stick to the tin. Combine the sugar, orange juice and rind in a saucepan. Bring to t...
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Cooking tools:
- Cake pan
- Saucepan
- Hand mixer
- Mixing bowl
- Whisk
- Spatula
- Stove
- Freezer
- Microplane
- Measuring cup
- Pastry brush
- Citrus press
Ingredients
- melted butter
- 3 oz. (75 g.) castor sugar
- 4 egg yolks
- grated rind and juice 2 oranges
- 10 fl.oz. (275 ml.) double cream, whipped
- 20 boudoir biscuits
- 2 fl.oz. (50 ml.) Grand Marnier
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