It’s parfait time again! I really like parfait as a dessert, especially after a rich weekend meal, as the cool fluffiness makes it feel “lighter” than cakes or trifles. Not sure how accurate the feeling is as parfait is mostly heavy cream, but I like the feeling and I’ll, thusly, take it!
Fresh orange and dark chocolate are a classic combination, and adding it to the velvelty fluffiness of whipped cream makes things even better. The chopped chocolate is sprinkled under and on top of the parfait – can’t see why you couldn’t mix the chocolate in the parfait mixture too along with the flavourings, if that’s what you fancy!
This parfait is flavoured with orange zest and citrus liqueur – it might therefore not be very suitable for the young ‘uns. I wonder if something like orange juice concentrate might work instead of the liqueur? If you try it, let me know!
The recipe makes 6-8 servings depending on the size of the ramekins; 8 if using those pretty standard, 8 cm porcelain ramekins, as I did.
Orange Parfait With Chocolate
2 egg yolks
100 ml powdered sugar
1 orange, zested peel of
400 ml heavy cream
2-3 tablespoons citrus liqueur (such as Grand Marnier or Cointreau)
75 g bittersweet chocolate, chopped
Whip egg yolks and powdered sugar until light and fluffy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Combine the whipped cream and the yolk&sugar mixture. Mix in the orange zest and the liqueur.
Sprinkle about half of the chopped chocolate on the bottom of the ramekins.
Divide the parfait mixture between the ramekins. Sprinkle the rest of the chocolate on top.
Freeze for at least four hours.
Bring to room temperature about 15 minutes before serving.