Orange Chocolate Parfait Lafrique Recipes

CARAMELIZED ORANGE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Slice of the top and bottom of the oranges using a serrated knife. Place the oranges, cut side down, on the cutting board and slice away the outer layer of skin and pith to just reveal the flesh. Cut the oranges into 1/2-inch-thick slices and then into quarters. Place the oranges in a bowl and add the turbinado sugar and orange liqueur; toss to coat. Arrange the oranges on the wire rack and transfer to the oven. Cook until the sugar has caramelized, 13 to 15 minutes. Let cool, then sprinkle the oranges with the salt and pepper. Reserve to the side.
• Combine the heavy whipping cream and vanilla seeds in a medium mixing bowl. Whisk until soft peaks form. Fold in the mascarpone and set aside.
• To assemble: Spoon a dollop of mascarpone whipped cream into 4 to 6 footed parfait glasses. Top with a layer of caramelized oranges. Repeat four more times, so there are five layers of whipped cream and oranges in each glass. Refrigerate the parfaits for 20 minutes to set up.
• Garnish each parfait with a drizzle of olive oil and a pinch of cinnamon, if using. Serve immediately.

ORANGE-CHOCOLATE PARFAIT "L'AFRIQUE"

Steps:

• In a whiskey-sour glass, layer 2 tablespoons chocolate sauce, chocolate ice cream, respberry sherbert, and orange sherbet.
• Add 2 tablespoons chocolate sauce.
• Top with whipped cream and 2 mandarine orange slices.

FESTIVE FROZEN CHOCOLATE PARFAIT

Steps:

• Put all the dried fruit in a bowl and pour over the brandy. Leave to soak while you line a 900g loaf tin with cling film.
• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then set aside to cool a little. Whisk the egg yolks with the sugar and honey in a separate bowl until light, then fold into the melted chocolate. Place the mixture back over the pan of hot water and whisk for a couple of minutes until thickened.
• Melt the butter with the cocoa in a pan, leave to cool to room temperature, then whisk into the chocolate mixture. Whip the cream to soft peaks, then fold that into the chocolate too. Finally, fold in the fruit and the ginger nuts. Scrape everything into the prepared loaf tin, then freeze overnight, or for up to one month. To serve, turn out of the tin and cut into slices using a hot knife. The parfait is delicious on its own but also works well with a spoonful of crème fraîche.

ORANGE CHOCOLATE PARFAIT

Steps:

• Spoon the yogurt into a small, deep bowl and sprinkle the cereal and chocolate chips over the top. Stir to combine. Serve immediately.
• nutrition information
• Made with naturally sweetened yogurt:
• Calories: 231
• Protein: 6g
• Carbohydrates: 45g
• Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Fiber: 2g
• Sodium: 134mg
• Made with artificially sweetened yogurt:
• Calories: 151
• Protein: 7g
• Carbohydrates: 28g
• Fat: 2g
• Saturated Fat:
• Cholesterol: 4mg
• Fiber: 2g
• Sodium: 152mg