Orange parfait

An inspirational and easy recipe for orange parfait.

Dessert parfait Orange
Orange parfait - photo1 | Debic

Ingredients

Orange parfait

10 Blood oranges

1000 ml Debic Parfait

80 g Blood orange puree

Meringue

2 Egg whites

100 g Sugar

50 ml Water

Preparation

Orange parfait

Cut off the top of the oranges and remove the pulp.

Use a serrated knife for this.

Squeeze the pulp into a purée, then pass through a sieve.

Mix half the resulting pulp with the blood orange purée.

Whip the Debic Parfait to the desired consistency, and add the blood orange purée.

Divide the orange mousse using a piping bag.

Place in the refrigerator.

Meringue

Bring the water and sugar to the boil.

Beat the egg whites until they make stiff peaks and add the prepared syrup.

Place the mixture in a piping bag.

Assembly

Divide the meringue into the oranges using a piping bag. Arrange the oranges on the serving plate. Lightly torch the meringue.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header