Caramelised blood oranges with white chocolate parfait

Caramelised blood oranges with white chocolate parfait

By
From
Becasse
Serves
8
Photographer
Steve Brown

Pouring hot caramel onto the oranges infuses them and releases all the flavour of the orange. As the caramel breaks down and mixes with the natural orange juices it thickens to a luscious citrus-caramel.

This is the perfect parfait: soft and rich without being too sweet and not icy or granular as some parfaits can be.

Caramelised blood oranges

Ingredients

Quantity Ingredient
6 blood oranges
300g sugar

Method

  1. To make the caramelised oranges:

    Peel them and use a very sharp knife to remove all the pith. Slice into thin rounds and lay them out on a stainless steel tray.
  2. Put the sugar in a heavy-based saucepan and heat gently until it dissolves. Increase the heat and simmer until it caramelises a dark golden brown. Drizzle the hot caramel over the oranges then cover with cling film and refrigerate overnight.

White chocolate parfait

Ingredients

Quantity Ingredient
6 egg yolks
75g sugar
100g white chocolate
375ml thickened cream

Method

  1. To make the parfait:

    Put the egg yolks and sugar into a bowl set over a saucepan of gently simmering water. Whisk briskly for about 10 minutes until the mixture bulks up and thickens to a pale, foamy sabayon. Remove from the heat and keep warm
  2. Melt the chocolate over the same pan of simmering water and fold into the warm sabayon. Continue whisking until the sabayon is cool.
  3. Whisk the cream to soft peaks and fold it gently into the sabayon. Tip into a plastic container and freeze until nearly set. Remove from the freezer and tip the parfait out onto a large piece of cling film. Roll to a neat log shape and wrap tightly in the cling film. Place back in the freezer to firm.

To serve

Ingredients

Quantity Ingredient
150g white chocolate

Method

  1. To serve:

    Melt the chocolate in a bowl set over a saucepan of gently simmering water. Pour over the back of a chilled stainless steel tray or a marble work surface and spread quickly to a thin layer. Allow to set then use a spatula to scrape into long curls.
  2. Arrange the blood oranges on each plate in an overlapping circle. Use a knife dipped in hot water to cut the parfait into 8 slices and place one on each plate. Garnish with chocolate curls and a drizzle of caramel and serve straightaway.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again