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A frozen dessert for the end of a meal always works. so to change traditional ice creams, I offer you these creams with orange and Cointreau triple sec, super creamy.
Cointreau is my father’s guilty pleasure. It’s true that we don’t drink a lot of digestives these days. They diversify into cocktails, in the kitchen, but less and less the little thimble that warms the throat at the end of the evening. However, there are some really great flavors in our digestives. So the other day I wanted to try it again and I looked into Cointreau because I always have a bottle at home for my dad.
Taste and try to do a comparative study with the original Combier, which it seems is historically the very first French triple sec. How good is it!!!
And in the kitchen it’s great! A good orange taste and enough to enhance the flavors. It can easily replace Grand Marnier in Crêpes Suzette (recipe here). So to please my dad one day when he came to lunch at home, I started, a little inspired I must say by a recipe from Anne-Sophie Pic that I had seen. Here I give you a range for the quantity of Cointreau, so that you can adjust according to your tastes, more or less pronounced, taste and see what you prefer. You can also put the Cointreau in the syrup rather than at the end.
Brief history and information on Triple-Sec and Cointreau
The history of Triple-Sec: Triple-Sec is a sweet and bitter orange peel liqueur with an alcohol volume content of 40%. The first triple sec was invented by Jean-Baptiste Combier in Saumur (the Original Combier) in 1834. Shortly followed by Edouard Cointreau in Angers in 1875 (according to the Cointreau website but there are other dates circulating on the internet). Immediate international success at the Paris Universal Exhibition in 1889. The Cointreau distillery was opened in 1849 by Edouard’s father and uncle (Edouard-Jean and Alphonse Cointreau), from a family which until then had worked in confectionery and pastries. The son Edouard became master distiller then joined his elders at the head of Cointreau in 1870. He had noticed consumers’ taste for orange, then a rare and precious product. Cointreau explains the terms triple-sec like this: “triple” because the liquid is three times more concentrated in aromas and “dry” because it is less sweet than curaçaos (sweet by nature).
The making of Triple-Sec: Triple-sec is the result of a distillation of sweet and bitter orange peels which is distilled three times in large copper stills. Very dry sweet and bitter orange peels are used. From what I understand, the process consists of macerating (only part) of the peels in alcohol and solid hydro-distillation to isolate the orange flavors. Finally comes a sweetening of a minimum of 100g/L (hence the classification in the category of liqueurs).
Grand Marnier is different because (like Elixir Combier) it also contains cognac.
Orange and Cointreau ice creams
A frozen dessert for the end of a meal always works. so to change traditional ice creams, I offer you these creams with orange and Cointreau triple sec, super creamy.
To prevent sleep
The main stages: We make a syrup with the sugar and zest + orange juice. Pour over the egg yolks while whisking. Then mix with the whipped cream and Cointreau. And off to the freezer.
Enjoy your food !
Enjoy