Orange Parfait with Chocolate Fritters


Rating: 3.87 / 5.00 (68 Votes)


Total time: 1 hour

For the orange parfait:








For the chocolate fritters:








Instructions:

For the chocolate hippen, mix all the ingredients together until smooth.Using a pastry card, spread 10 cm circles onto a baking sheet lined with baking paper.Bake for 8 minutes at 160°C.Roll up while still hot.

For the orange parfait, wash an orange, finely grate the peel. Heat the Cremefine with the sugar, a pinch of salt and the orange zest (do not boil). Beat the egg, egg yolk and remaining ingredients over steam until creamy, then stir in the Cremefine. Cool to room temperature in a cold water bath.

Line a saddle of venison baking dish with foil, fill with orange cream.

Squeeze oranges, pour half of the juice over the mixture and freeze in the freezer for about 6 hours. Remove from the freezer, thaw briefly and turn out of the mold.

Then cut the orange parfait into strips and pour the remaining orange juice over it. Decorate with chocolate hips and serve.

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