For the blood orange parfait squares: Line a half sheet pan with a nonstick rubber mat. Place a 25cm / 10in by 38cm / 15in by 1.75cm / .5 in frame inside the sheet pan. Place the sheet pan in the freezer.
Pour the parfait base into the prepared frozen frame and spread out evenly using an offset spatula. Harden in the freezer.
Line a half sheet pan with a nonstick rubber mat and freeze.
Once the parfait has hardened, flip it onto another nonstick rubber mat. Place it back on the frozen sheet pan and peel off the top rubber mat. This will make the process easier, since the parfait won’t stick to the new rubber mat as much. Using a 6.25-cm / 2.5-in square cutter, cut the parfait, dipping the cutter in warm (not hot) water each time to get a clean cut.
Once the parfait is cut, lift each square using a small offset spatula and transfer to the second frozen sheet pan lined with nonstick rubber mat. If the uncut parfait starts getting too soft, return it to the freezer. The parfait is directly exposed to the freezer ventilation, and this might cause excessive hardening and ice crystal formation, so don’t let it sit in this condition for too long.
Once the parfait has hardened, wrap the sheet pan it is in and reserve frozen until needed.
Stand an almond square vertically on a plate. Stand a parfait square next to the tuile. Repeat with another tuile, another square, and 1 last tuile. The look is that of a vertical napoleon.
Torch the parfait for 1 or 2 seconds to melt any frost that might be on it. Temper the parfait for 4 to 5 minutes before serving so it won’t be too hard to eat.
Spoon 1g / .035oz of candied orange zest across the top of the napoleon.
Sprinkle .5 g / .017oz of the powdered zest in a straight, thin diagonal line on the plate and serve immediately.