Orange parfait

An inspirational and easy recipe for orange parfait.

Dessert parfait Orange
Orange parfait - photo1 | Debic


Orange parfait

10 Blood oranges

1000 ml Debic Parfait

80 g Blood orange puree


2 Egg whites

100 g Sugar

50 ml Water


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.


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

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