Aloe Vera parfait with Blue Curaçao and shortbread biscuits

Sunset parfait Aloë vera


For 10 servings


500 ml Debic Parfait

100 g aloe vera

75 ml Blue Curaçao

100 ml full-fat yoghurt

1 lemon, juice and zest


200 g bitter orange puree (Boiron)

100 g sugar

2 g agar-agar

100 g almond sponge

Spray coating

200 g white chocolate

100 g cacoa butter

1 g powdered food colouring, white

Orange crunch

500 g bitter orange puree

10 g agar-agar

Shortbread base

500 g shortbread biscuits

50 g Campina Cream Butter, unsalted

Zest of ½ lemon

Zest of ½ orange

Zest of ½ lime

Blue Curaçao gel

200 ml Blue Curaçao

100 ml water

3 g agar-agar


100 g aloe vera

50 ml Blue Curaçao

½ tray Atsina cress

100 g fondant icing (Callebaut)

Pink food colouring



Caramelise the sugar and add the bitter orange puree.

Dissolve the sugar fully and cool slightly.

Add the agar-agar and boil for another minute.

Pour a thin layer of the mass into silicon moulds, place a cookie-cutter sponge layer on top and store in the freezer.


For the parfait, finely chop the aloe vera in the blender with the Blue Curaçao.

Whip the parfait in a planet mixer until light and airy and blend the whole mass until smooth.

Add the lemon juice and zest to taste.

Pour half of the parfait into the silicon moulds and add a frozen centre.

Pour the remaining parfait into fluted moulds.

Smooth over and save in the freezer.

Spray coating

Melt the cocoa butter for the spray coating and mix with the white colouring.

Add the chocolate and melt the whole mixture.

Pass through a fine sieve so that there are no lumps left and transfer to a spray gun.

Spray the chocolate over the frozen parfait.

Store in the freezer tightly covered until needed.

Orange crunch

For the orange crunch, heat the puree with the agar-agar and bring to the boil.

Boil for one minute and distribute over the round moulds.

Dry for twelve hours at 55˚C.

Leave to set in a well-sealed container with silica beads.

Shortbread base

Melt the butter for the base.

Chop the shortbread biscuits finely and add the butter and citrus zests.

Shape the bottom and the edge using two cutters.

Blue Curaçao gel

Boil all the ingredients for the gel for one minute and cool on ice-cold water.

Leave to set in the refrigerator.

Chop finely in a blender and transfer to a piping bag.


Mix the Blue Curaçao with the aloe vera and leave it to steep under a vacuum seal.

Divide the fondant icing into two parts and colour one part with the pink food colouring.

Roll thin pieces of each and knead into one piece.

Cut out oval shapes and score with a knife to get a feather shape.

Leave to dry at room temperature and store in a sealed container.

Finishing touch

Place the bases over the plates and serve the parfait on top.

Place the fluted parfait over them.

Decorate with cubes of aloe vera, gel, bitter orange crunch, Atsina leaves and the flamingo feathers.