John Myers
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Roasted Lime Parfait on Sangria Oranges
The perfect roasted lime parfait on sangria oranges recipe with a picture and simple step-by-step instructions.
South:
- 500 ml Red wine
- 200 g Sugar
- 3 tbsp Grand Marnier
- 2 tbsp Grenadine
- 1 Pc. Vanilla pod
- 1 Pc. Cinnamon stick
- 75 g Sugar brown
- 5 Pc. Oranges
Parfait:
- 2 Pc. Egg yolk
- 1 Pc. Lemon
- 1 Pc. Lime
- 60 g Sugar
- 250 ml Whipped cream
- 1 tbsp Lime syrup
South:
- Put all ingredients in a saucepan, cut the vanilla pod in the middle and add to the saucepan and let everything simmer for about 20 minutes. Then peel the oranges (the white under the peel must also be completely removed). Cut the oranges in half and place in the stock so that they are completely covered with the red wine. It is best to put a medium-sized plate in the pot that presses the oranges into the brew. Let it cool down and then put it in the fridge for 24 hours.
Parfait:
- Beat the egg yolks in a bowl over hot water until frothy. (Do not boil, otherwise the egg will freeze) Add the sugar and the juice of the lemon and lime. Whip the whipped cream and stir into the mixture. Now take a saucepan with cold water and ice cubes and beat the mixture until cold. It is best to pour the parfait mass into round baking tins (13 cm diameter). Put in the freezer and let freeze for 24 hours. Remove the parfait from the molds and place on a flat plate. Scatter the brown sugar on top and caramelize with the gas burner. Finally, remove the oranges from the brew and cut into slices about 5 cm thick. Drape around the parfait and distribute the stock over the oranges and the parfait.
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