Honey parfait with caramelized orange filets and pistachios

Name: Honey parfait with caramelized orange filets and pistachios
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 75 ml Milk; 75 g Honey; 2 Egg yolk (size M); 200 g Whipped cream; 4 Oranges , thereof 2 organic oranges (each approx. 200 g); 75 g Sugar; 25 g Pistachio kernels; 7-10 Tbsp Cling film

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

75 ml Milk
75 g Honey
2 Egg yolk (size M)
200 g Whipped cream
4 Oranges , thereof 2 organic oranges (each approx. 200 g)
75 g Sugar
25 g Pistachio kernels
7-10 Tbsp Cling film

Directions

1
Bring the milk and honey to the boil and let it cool down for about 10 minutes. Mix the egg yolk with the honey milk. Whip over a hot water bath until the mixture is thick and creamy. Cool over a cold water bath, stirring several times.
2
Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Rinse a box mould (approx. 11 x 25 cm; 1.25 litres) with water, line with foil and pour in parfait mixture.
3
Cover with foil and place in the freezer for 8-10 hours.
4
Wash 2 organic oranges, grate them dry and peel them in zests. Peel all oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
5
Squeeze the juice out of the separating skins and collect it. Caramelise the sugar in a pot, deglaze with orange juice. Add orange fillets and zests. Let simmer at low heat until the sugar is dissolved.
6
Pour into a bowl, allow to cool and chill.
7
Chop the pistachios. Turn the parfait out of the mould, remove the foil. Put parfait on a plate, cut into slices and serve with oranges and pistachios.