February 20, 2008

Blood orange Parfait

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 eggs
3 tabelspoon flour

3 tablespoon sugar
1 pack vanilla

For the parfait:

2 oranges
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.


Sid Khullar said...

This photograph is so amazing! You seem to have quite a touch with deserts.


chriesi said...

Thanks a lot. :)

Anonymous said...

How gorgeous! You are so lucky to be able to find mountains of blood oranges. Here they are so rare and expensive and for some reason are now called Ruby or Blush! Perhaps the retailers think that we are squeamish and expect there to be real blood in them...

chriesi said...

I am sorry to read that.
Oh that is interesting, but I think Ruby is a nice name for it. Here they call them mostly Moro, it must be the kind. Ah and thanks. :)

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