Orange parfait with hot raspberries

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the orange and rub dry. Rub orange peel thinly. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Cut fillets in half once and let them drip off on kitchen paper. Whisk the eggs, 100 g sugar, juice and orange peel in a hot water bath until thick and creamy.

2. 2

   Place in a cold water bath and beat until cold. Whip cream until stiff and fold in. Line a box form (650 ml content; approx. 19 cm length) with foil. Spread the orange pieces on the bottom of the tin. Pour the parfait mixture into the mould and smooth it down. Cover with foil and place in the freezer for at least 4 hours. Boil 150 g raspberries, 50 g sugar and 100 ml water in a pot. Stir starch and 1 tablespoon of water until smooth. Stir into the boiling liquid and simmer for about 1 minute while stirring. Mix in 150 g raspberries. Remove the parfait from the tin and cut into slices. Arrange on plates with compote.

3. 3

   Boil 150 g raspberries, 50 g sugar and 100 ml water in a pot. Stir starch and 1 tablespoon of water until smooth. Stir into the boiling liquid and simmer for about 1 minute while stirring. Mix in 150 g raspberries. Remove the parfait from the tin and cut into slices. Arrange on plates with compote. Decorate with orange slices and cream tuffs. Dust with icing sugar

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
38 g

FATS
17 g

PROTEINS
6 g