Soufflé Glacé au Cointreau

• ⅔ pint whipped cream
• fruits confits
• cointreau

Crème Pâtissière

Beat egg yolks and sugar together until mixture is lemon-coloured. Then add milk and vanilla bean, and mix thoroughly. Place mixture in top of a double saucepan and cook over water, stirring constantly, until smooth and thick. Remove from heat, put through sieve and allow to cool.