Gastronomixs

Orange parfait

The advantage of parfait is that you can make it without an ice cream machine. Parfait is light and airy thanks to the beaten egg yolks cooked with hot sugar syrup. 

Orange parfait

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Ingredients

420

g

egg yolks

840

g

sugar

500

g

orange juice

500

g

whipping cream

1800

g

whipping cream

8

g

gelatin

Preparation method

  • Concentrate the orange juice by allowing it to evaporate to 275g. This makes the flavour of the parfait more intense.
  • Start by making the pâté à bombe: mix the egg yolks in a planet mixer until frothy.
  • In the meantime, heat the sugar with the concentrated orange juice to 115°C.
  • Turn the planet mixer down to medium speed and slowly add the sugar syrup.
  • While on medium speed, mix the mixture cold.
  • Whisk the 1800g of cream until thick, but not whipped.
  • Soak the gelatin in cold water and dissolve into the soaking water in a saucepan on low heat.
  • Add the gelatin to the remaining 500g cream.
  • Fold half of this into the pâté à bombe.
  • Fold in the remaining cream and gelatin mixture.
  • Now, fold in the thickened cream.
  • Pour into the desired mould and freeze. 

Serving suggestions

  • As an ice cream component in a composition with orange structures.
  • As an ice cream component in a composition with honey, cardamom, and kiwi.
  • As an ice cream component in a composition with pineapple and lychee. 

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