I adore blood orange juice and in winter you find huge mountains of them in the shops. I can not resist and I end up with a smaller mountain blood orange at home. They smell delicious and it is always fun to see how red they are. Surprisingly some are quite orange, others rosa but most are really dark red. As I love ice cream it was clear what I am gonna do to save the juice of the oranges, as noone else drank it, except me.
For the sponge:
3 tabelspoon flour
3 tablespoon sugar
1 pack vanilla
For the parfait:
2 pack vanilla
7,5 dl blood orange juice
2 tablespoon port wein
300 ml cream
200 g sugar
2 egg white
Beat 3 egg white with adding vanilla and sugar. Add flour, egg yolk and mix. Bake for 5 minutes. It should not be a thick sponge.
Get a cake ring and make it about 20 cm. Place sponge in it and put orange slices on the side.
Bring 1,5 dl blood orange juice and 140 g sugar to boil.
Cook for 2-3 minutes.
Beat egg white with vanilla and add to blood orange juice and beat above some ice water until it is cool.
Add portwein and beaten cream and mix it well.
Pour it into the ring and freeze over night.
Cook a syrup out of the rest of the bloodorange juice with the rest of the sugar.
Get parfait out of the freezer 15 minutes before serving.
Pour syrup over and enjoy.