Parfait with Nonino Grappa

Ingredients
20 egg yolks
5 eggs
400 g sugar
2 ltr whipped cream
400 g Nonino Grappa (Italian grappa)

Method
Cook the sugar with a little water until it reaches 121u00b0C.
Beat the eggs, add the sugar, cook slowly and whisk until you get a frothy mixture. Add the whipped cream and the grappa, pour into the chocolate and put inside the freezer for at least 6 hours.
Serve with a bitter orange sauce, blueberry sorbet and chocolate.

Bitter Orange Sauce
Ingredients
100 g sugar
6 oranges
500 g bitter orange jam
Aurum liqueur (a sweet Italian liqueur produced in Pescara since 1925. It is 40% alcohol by volume and it
is made from brandy and citrus
fruit infusion)

Method
Cut the orange peels a la julienne, squeeze the oranges and filter the juice.
Caramelise the sugar.
Add the orange peels, juice and the orange jam.
Cook over low heat for about 15 minutes and let it cool.
Once it is cold add the Aurum liqueur as much as you like.
Present as shown in the image.