Orange Parfait
3 servings
15 minutes
Orange parfait is a refined dessert of Italian cuisine that embodies the tenderness and freshness of citrus fruits. Its roots trace back to elegant European traditions of light mousse desserts. The bright orange flavor, complemented by airy cream and delicate gelatin texture, creates a sense of refined harmony. The whipped egg whites give the parfait weightlessness, while chilling in the freezer makes it an ideal treat for warm summer days. Orange parfait is not just a dessert but a celebration of flavors that pairs perfectly with a cup of espresso or a glass of sparkling wine. Its ease of preparation makes it accessible even for novice cooks, and its presentation in individual molds adds elegance to any table.
1
Soak the gelatin sheets in cold boiled water.
- Leaf (sheet) gelatine: 3 pieces
2
Juice the orange. Strain to remove pulp pieces.
- Oranges: 2 pieces
3
Whip the cream.
- Heavy cream 35% fat: 75 ml
4
Whip the egg whites with sugar separately until thick.
- Egg white: 1 piece
- Sugar: 35 g
5
Heat the ready orange juice (do not boil), add the soaked gelatin and dissolve.
- Orange juice: 75 ml
- Leaf (sheet) gelatine: 3 pieces
6
Add warm orange juice to the whipped egg whites, mix (whip). Combine the orange mixture with the whipped egg whites, mix (whip).
- Egg white: 1 piece
- Orange juice: 75 ml
7
Pour into molds, place in the refrigerator or freezer for 1 hour.
