Orange Parfait
easy
20 mins
20 mins
Ingredients
- 4 Egg Yolk
- 120 g Sugar
- 8 TABLESPOONS Orange liqueur
- 3-4 Tsp Lemon juice
- 2 (200 g each) Cup of whipped cream
- 1 package Vanillin sugar
- 1 Orange
- 7-10 Tbsp Cocoa
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Aluminium foil
Directions
- 1
Rinse small moulds (200 ml content) cold. Place a 3 - 4 cm wide strip of aluminium foil around them. Allow the edge of the foil to protrude by about 2 cm. Whisk the egg yolks and sugar in a hot water bath until creamy. Take them off the whisk and whisk cold in a cold water bath. Season to taste with orange liqueur and lemon juice
- 2
Whip the cream until stiff, allowing the vanillin sugar to trickle in. Fold into the egg yolk mixture. Pour into the moulds. Place in the freezer or freezer compartment (best to freeze overnight). Before serving, peel the orange generously so that the white skin is completely removed.
- 3
Cut out the fillets between the dividing skins. Remove aluminium foil. Dust the parfait with cocoa. Place orange fillets on top. Garnish as desired with lemon balm
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