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.

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.