Orange parfait with hot raspberries

Name: Orange parfait with hot raspberries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Orange; 3 Eggs (Gr. M); 75 g + 1 well go. tablespoon sugar; 100 ml Orange juice (e.g. freshly squeezed); 200 g Whipped cream; 300 g frozen raspberries; 1/2-1 TEASPOON Cornstarch; 7-10 Tbsp Orange filets, cream tuffs and icing sugar

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Orange
3 Eggs (Gr. M)
75 g + 1 well go. tablespoon sugar
100 ml Orange juice (e.g. freshly squeezed)
200 g Whipped cream
300 g frozen raspberries
1/2-1 TEASPOON Cornstarch
7-10 Tbsp Orange filets, cream tuffs and icing sugar

Directions

1
Wash the orange and rub the peel thinly. Peel the orange so that the white skin is completely removed. Remove the fillets between the parting skins, cut them in half and let them drain. Squeeze the parting skins well.
2
Line a box mould (18-20 cm long) with cling film. Beat eggs, 75 g sugar, 100 ml orange juice and zest in a hot water bath until thick and frothy. Remove and beat cold. Whip cream until stiff, fold in.
3
Spread orange fillets on the bottom of the mould. Pour in the mixture and smooth it down. Cover with foil. Freeze for at least 4 hours.
4
Boil half the berries, 1 tablespoon of sugar and 5-6 tablespoons of water. Mix starch and 1 tablespoon of water. Bind berries with it, simmer briefly. Mix in the rest of the berries. Cut parfait into slices. Serve with hot raspberries.