Orange Parfait
Oranges have long been one of the most well-known and widely used fruits in Mediterranean cuisine, and were part of festive dishes even in Roman times. The orange parfait is a modern, icy reinterpretation of this refreshing fruit. The pureed fruit, grated zest and silky cream together create a harmonious, summery dessert. Tip: Always peel and fillet the oranges with a sharp knife to get a perfect consistency of fruit pulp. This parfait is a great choice for seaside summer dinners, or anytime you want a refreshing, fruity experience.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Peel the oranges thoroughly, removing the white pith. Cut the segments into smaller pieces, then purée them in a blender until smooth. Tip: For a silkier texture, strain the orange purée through a fine-mesh sieve.
2
Zest a small amount of orange peel (only the orange part) – this will add a more intense aroma to the parfait.
3
Whip the cold heavy cream to stiff peaks. Tip: A cold bowl and whisk will help with fast and stable whipping.
4
In a bowl, combine the sweetened condensed milk, sugar, orange zest, and strained orange purée until you have a homogeneous mixture.
5
Gently fold the whipped cream into the orange mixture. Be careful not to overmix, so the airy texture is maintained.
6
Pour the mixture into molds or bowls, smooth the top, cover with plastic wrap, and freeze for at least 6 hours, but ideally overnight.
7
Remove from the freezer 5-10 minutes before serving. Garnish with orange segments (without peel or pith), and a dollop of whipped cream, if desired.
