Blood Orange Parfait

Name: Blood Orange Parfait
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 13 g / .46 oz / .23% gelatin sheets, bloomed; 600 g / 1 lb 5.16 oz / 10.72% sugar; 2.93 kg / 6 lb 7.35 oz / 52.34% heavy cream; 325 g / 11.46 oz / 5.8% blood orange juice; 3 blood oranges, zest only; 1.73 kg / 3 lb 13.02 oz / 30.9% pâte à bombe

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

Dessert

Method

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