Preparation / Directions:
In a small saucepan, bring the water to a boil, add the sugar and cook over medium heat until the sugar is completely melted. Remove from the heat and keep warm.
In a large stainless steel bowl, mix the egg yolks with the water and sugar mixture. Put this bowl in a pan half-filled with hot water and whisk the mixture carefully until it is almost doubled, approximately 7-8 minutes. Remove the bowl from the pan of water. With an electric mixer on medium setting, beat the mixture until the batter is cool, approximately 10 minutes. Set aside.
In a medium-sized bowl, whip the cream until firm but still glossy. Add the sugar and whisk until very firm, approximately 2 minutes.
Add the Grand Marnier to the egg yolk mixture, then add this mixture to the whipped cream, a bit at a time, until used up. Pour the parfait into a 4 cup/1 litre mould, or into a small individual moulds, and place in the freezer for 2-3 hours. When ready to serve, wet the bottom of the mould(s) with hot water to loosen the parfait and turn over onto a chilled plate or individual chilled plates.
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