This original recipe, created by Nicolas Boussin (Best Pastry Chef in France, 2000), consists of three layered desserts with highly contrasting textures and flavours (dark chocolate, white chocolate and orange). Grand Marnier® liqueur is the common ingredient in each dessert, expressing its complexity in a variety of ways.

50 min

• Let the coffee beans macerate in the cream for 4 hours.
  
  Strain then whip the cream.
  
  Heat the egg yolks, egg and sugar gently in a bain-marie (to approximately 45°C). Add the liqueur. Remove from heat and whisk the sabayon until it cools down.
  
  Fold the melted white chocolate into the whipped cream then fold in the sabayon.
  
  
  
  In a saucepan combine the orange pulp with the cinnamon stick, brown sugar and orange zest. Cook down to a compote.
  
  Add the cornstarch which has been thinned in a little cold water. Let cook another 5 min.
  
  Add the liqueur and lemon juice.
  
  Chill.
  
  
  
  Bring the milk to the boil.
  
  Beat the yolk with the sugar until thick and light in color. Whisk in the hot milk.
  
  Cook until the mixture thickens (80°C) and gradually pour over the chocolate.
  
  Add the liqueur and mix well.
  
  Pour immediately into small glasses and chill.

Chef's tip

Part of the dessert can be prepared and assembled the day before (compote and chocolate cream).
The emulsion and crushed cookies should be added just before serving.
Serve with a glass of Grand Marnier® Cuvée du Cent Cinquantenaire liqueur.
To save time, each of the desserts may be prepared separately a day in advance.