Iced Grand Marnier Charlotte

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 3 oz. (75 g.) castor sugar
  • grated rind and juice 2 oranges


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 the boil for 3-4 minutes.

Place the yolks in an electric beater. Pour on the orange syrup, beating fast. Continue for 10 minutes. Add the Grand Marnier and beat. Lastly fold in the whip