Contents
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Ingredients
For the orange sauce:
- 200 Milliliters Freshly squeezed orange juice
- 1 tablespoon Food starch
For the raspberry sauce
- 300 g Frozen raspberries
- 50 g Sugar
For the orange parfait:
- 3 piece Oranges untreated
- 250 Milliliters Freshly squeezed orange juice
- 1 tablespoon Honey
- 4 piece Egg yolk
- 80 g Sugar
- 250 g Whipped cream
- Box shape
- Cling film
For the chocolate mousse:
- 200 g Chocolate white
- 4 piece Egg yolk
- 10 Milliliters Milk
- 200 g Cream
Instructions
Orange sauce
- Press the oranges and collect the juice. Mix the cornstarch with a little juice, bring the juice to the boil and stir in the starch. Thicken everything and let it cool down.
Raspberry sauce
- Let the raspberries thaw slightly and puree with the sugar and blender. Pull through a hair sieve and collect only the marrow. Then set aside.
Orange parfait
- Wash the organic oranges with hot water and dry them. Rub the peel, fillet, squeeze out the juice and bring to the boil with the remaining orange juice and honey in a saucepan for about 5 minutes. Then let it cool down.
- Line the form with foil and set aside. Put the egg yolks with the sugar in a heat-proof bowl and whip them thickly over the hot water bath. Gradually stir in the orange juice and zest. Put the mixture in a saucepan with cold water and let the cream cool, stirring occasionally.
- Whip the cream until stiff and gradually stir in the orange cream. Lay out the orange fillets in the pan and put the measurements in the loaf pan. Finally cover with cling film and let freeze overnight.
Chocolate mousse
- Put the egg yolks with the sugar in a heat-proof bowl and whip them thickly over the hot water bath. Melt the white chocolate with milk, carefully otherwise it will flake and then stir the egg yolk sugar mixture and the chocolate.
- Whip the cream, fold in and put everything in the refrigerator for at least 6 hours, preferably overnight.
Nutrition
Serving: 100gCalories: 229kcalCarbohydrates: 23.6gProtein: 1.6gFat: 14.2g