1/4 cup Cointreau or Grand Marnier
1 3/4 cup heavy cream
3 tbsp. powdered sugar
Completely dissolve the sugar in the Cointreau. Add heavy cream and stir well. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours. Then pour the parfait mixture into parfait molds or cappuccino cups and freeze for at least 6 hours.