Cream Layer

1. Place 1/2 cup of cream in a small bowl with a fine mesh strainer on top. Set aside.

2. In a small saucepan, combine the milk, the remaining 1/2 cup of cream, sugar, and salt. Bring to just a simmer.

3. Meanwhile, in a separate bowl, whisk together the egg yolks until light.

4. Once the milk is simmering, pour a small but steady stream of the liquid into the egg yolks while stirring constantly to temper. Do this slowly while whisking quickly. Once the milk and egg yolks are combined, return to the saucepan and to the stove.

5. Heat the egg yolk and milk mixture while stirring constantly, making sure to scrape the bottom of the pan so that nothing burns or sticks. Slowly cook the mixture until it thickens enough to coat the back of a wooden spoon. Remove from heat immediately once it thickens.

6. Pour the hot custard through the strainer into the prepared cream and stir to cool. Whisk in the vanilla extract.

7. Chill the mixture thoroughly.

Kiwi Layer

1. Combine the peeled kiwi, sugar, water, and Grand Marnier in a food processor bowl and puree until smooth.

2. Chill thoroughly.

Assembly Instructions:

1. Pour each layer into the molds one at a time, freezing for roughly 30-45 minutes between each layer, depending on how thin you make them.