Glace Coucher de Soleil (Strawberry and Grand Marnier Ice with Chantilly)

Ingredients

• 500 grammes fine
• 300 grammes caster sugar
• 6 small liqueur glasses Grand Marnier
• 1/2 litre crème Chantilly

Instructions

1. Put 500 grammes of fine, well-ripe strawberries into a silver timbale, sprinkle them with 300 grammes of caster sugar and moisten with 6 small liqueur glasses of Grand Marnier.
2. Cover the timbale and keep it on ice for half an hour.
3. Pass the strawberries through a sieve and, with the purée, prepare a composition by the process given for the Glaces aux fruits.
4. Freeze in the sorbetière and, when the composition has set, incorporate half a litre of crème Chantilly.
5. Cover the sorbetière, re-pack it in ice if necessary, and keep it so for 35 to 40 minutes.
6. Dress the ice carefully in crystal coupes, arranged in a pyramid.