- For garnish
For the parfait, beat the yolks with sugar, mix in the brittle, orange liqueur, and chocolate chips. Beat the cream until stiff and fold into the mixture. Pour into cube molds and refrigerate for four hours.
For the nougat sauce, melt the nougat and chocolate shavings into the cream over low heat, while stirring.
Remove the molds from the freezer, dip briefly in hot water and turn out onto a small plate. Pour the nougat sauce around the ice cream and serve garnished with a cherry.