Vanilla parfait with spicy oranges

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the parfait, beat the egg yolks, 60 g sugar, 1 packet of vanillin sugar and 2 tablespoons of water in a metal bowl in a warm water bath. Add vanilla pulp and rum. Remove from the bain-marie and whisk cold with the whisk of the hand mixer. Whip cream until stiff and fold into the cream in portions. Pour into four small moulds (each containing approx. 200 ml).

2. 2

   Cover with foil and freeze for about 5 hours. Peel oranges so that the white skin is completely removed. Remove the fillets from the parting skins with a sharp knife. Melt 100 g sugar and 1 packet of vanillin sugar at low heat. Deglaze with grenadine and orange juice while stirring continuously, bring to the boil. Boil down over low heat for 4-6 minutes. Season with cinnamon and orange liqueur. Remove from the heat, carefully mix in the fillets and let them cool down. Remove parfait about 10 minutes before serving.

3. 3

   Boil down over low heat for 4-6 minutes. Season with cinnamon and orange liqueur. Remove from the heat, carefully mix in the fillets and let them cool down. Remove parfait about 10 minutes before serving. Carefully remove from the edge of the pan with a knife and turn it over. Serve spicy oranges and one parfait each on plates decorated with mint and orange slices

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
510 kcal

CARBS
61 g

FATS
25 g

PROTEINS
5 g