Tuesday, November 12, 2013

The ending is bitter sweet...

 
 
No one was harmed in the development of this dessert but I won't lie a bloody lot of parfait was consumed!
 
That is one of the fun parts of the testing phase, all the different variations and possibilities.
 
AB and I worked our way through many versions, slightly reduced juice vs. heavily reduced juice, with white chocolate vs. more white chocolate vs. no white chocolate.
 
In the end the blood orange should be the star so why not chuck the whole thing in??
Eureka! By George I think I'd got it!
 
This is my favourite of all the versions as it has that bitter sweet orange flavour than reminds me of Campari.
 
The parfait adventure is no where near over yet as I'm now thinking about a milk chocolate version where the cream is infused with the blood orange zest.
 
Bitter Blood Orange Parfait
Ingredients
  • 3 blood oranges*
  • 600ml thickened cream
  • 2 eggs
  • 150g caster sugar 
Garnish
  • 2 blood oranges*
  • 1/2 cup caster sugar
  • 1/2 cup water

Method
  • Gently boil the oranges in a saucepan of water for about 1 hour till tender
  • Puree the oranges and pass through a fine sieve
  • Allow to cool
  • In a mixing bowl beat eggs and sugar with electric beaters till thick and fluffy
  • Heat 250ml of the cream in a saucepan to just below boiling
  • Slowly add the heated cream to the mix while beating
  • Add the remaining cream and beat through 
  • Add the orange puree and stir through
  • Pour into a thin loaf tin (23cmx8cm) lined with cling wrap
  • Freeze over night or at least 6-7 hours

  • Make the garnish
  • Zest 1 orange in long strips
  • Segment both oranges
  • Add sugar and water to a saucepan and bring to the boil so the sugar dissolves
  • Reduce the heat and simmer for about 3 minutes so the syrup thickens slightly
  • Take off the heat
  • Add the zest and orange segments, taking care not to break them up
  • Allow to chill in the fridge
  • Remove parfait from freezer for about 10-15 mins prior to serving to help get out of the tin
  • Place on a serving plate and top with the blood orange segments, zest and as much syrup as you like. Any left over can be served in a jug.



 
Perfect zester to get long thin strips, best $2 ever!
 
*Redbelly Citrus supplied the blood oranges for this recipe.

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