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An icy dessert for meals, it still works. So to change traditional ice cream, I offer these creams with orange and triple dry Cointreau, super creamy.
The Cointreau is my father’s cute sin. It is true that we no longer drink many digestives these days. They diversify in cocktails, in the kitchen, but less and less the little dedication which heats the throat at the end of the evening. However, there are really extras perfumes in our digestives. So the other day I wanted to register and I looked at the 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. What is it good !!!
And in the kitchen it’s great! A good taste of orange and enough to raise the flavors. It can easily replace the Grand Marnier in the Suzette pancakes (the recipe here). So to please my dad a 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 saw. I give you a fork here for the quantity of Cointre, so that you 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.
Little story and information on Triple Sec and Cointreau
The history of triple sec: Triple sec is a liquor of soft and bitter orange bark with a 40%volume of alcohol level. The first triple sec was invented by Jean-Baptiste Combier in Saumur (the original Combier) in 1834. Little followed by Edouard Cointreau in Angers in 1875 (according to the Cointreau site but there are other dates circulating on the net). Immediate international success at the Paris Universal Exhibition in 1889. The Cointreau distillery was opened in 1849 by the father and uncle of Edouard (Edouard-Jean and Alphonse Cointreau), from a family that hitherto worked the confectionery and pastries. The son Edouard became master distiller then joined his elders at the head of Cointreau in 1870. He had noticed the taste of consumers for orange, then a rare and precious product. Cointreau explains the Triple-sec’s terms as this: “triple” because the liquid is three times more concentrated in aromas and “dry” because less sweet than the curaçaos (soft by nature).
The manufacture of triple sec: The triple second is the result of a distillation of sweet and bitter orange barks which is distilled three times in large copper still. These are sweet and bitter very dry orange barks that are used. From what I understood, the process consists in macerating (only part) of bark in alcohol and in solid hydro-distillation to isolate orange aromas. Finally comes an edulcoration up to a minimum of 100g/L (hence the classification in the category of liqueurs).
The Grand Marnier is different because (like the Elixir Combier) it also contains cognac.
Orange and Cointreau frozen creams
An icy dessert for meals, it still works. So to change traditional ice cream, I offer these creams with orange and triple dry Cointreau, super creamy.
To prevent standby
The main steps: We make a syrup with sugar and zest + orange juice. We pour on the egg yolks while whisking. Then mix with the whipped cream and the cointreau. And presto in the freezer.
Enjoy your food !
Enjoy
