Blood Orange Parfait

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 325 g / 11.46 oz / 5.8% blood orange juice
  • 3 blood oranges, zest only
  • 13 g / .46 oz / .23% gelatin sheets, bloomed
  • 2.93 kg / 6 lb 7.35 oz / 52.34% heavy cream
  • 600 g / 1 lb 5.16 oz / 10.72% sugar
  • 1.73 kg / 3 lb 13.02 oz / 30.9% pâte à bombe

Method

  1. Combine the blood orange juice and zest. Melt the gelatin with the juice and zest and mix over medium-low heat.
  2. Whip the cream and sugar to medium-stiff peaks.
  3. Mix the gelatin mixture into pâte à bombe.
  4. Fold in the whipped heavy cream in 2 additions.
  5. Portion and freeze. Work quickly so that the gelatin does not set before all of the ingredients are combined. Milk Chocolate Parfait