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Orange parfait

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.

Orange parfait

  • 10 Blood oranges
  • 1000 ml Debic Parfait
  • 80 g Blood orange puree


Meringue

  • 2 Egg whites
  • 100 g Sugar
  • 50 ml Water
  • Divide the meringue into the oranges using a piping bag. Arrange the oranges on the serving plate. Lightly torch the meringue.
  • Used products
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