Rooibos and orange parfait

April 18, 2013 (Last Updated: January 11, 2019)

Rooibos and orange parfait

Serves: 6
Cooking Time: 30 mins plus extra for freezing

Ingredients

  • 300ml fresh cream
  • 30ml (2 tbsp) rooibos tea leaves
  • 250g castor sugar
  • 4 large eggs, separated
  • 80ml (1/3 cup) water
  • juice of 2 oranges
  • 15ml (1 tbsp) lemon juice
  • zest of 2 oranges, caramelised, to serve

Instructions

1

Pour 150ml of the cream into a saucepan. Add the tea leaves and 20ml (4 tsp) of the sugar. Bring to the boil and stir until the sugar has dissolved. Pour the mixture into a jug and cool completely. Chill overnight, then sieve it into a mixing bowl.

2

Whisk the egg yolks with an electric beater until thick, creamy and pale, and set side.

3

Dissolve 125g of the sugar in the water over a low heat. Once the sugar has melted, increase the heat and boil until the edges start to turn a light golden colour. Slowly drizzle the syrup over the egg yolks and beat well until creamy. Leave to cool completely.

4

Boil the orange and lemon juice until reduced by half and cool. Add it to the egg mixture, then stir in the rooibos cream.

5

Whisk the egg whites until soft peaks form. Gradually whisk in the remaining sugar until a firm, glossy foam forms. Fold this into the egg mixture.

6

Whip the remaining cream until it just begins to thicken and fold it into the egg mixture, making sure the mixture is nice and light.

7

Pour it into moulds and freeze until set. Serve topped with the caramelised orange zest.

Notes

To make caramelised orange zest, peel 1 orange and slice the peel into thin strips. Melt 100g sugar on a medium heat. Add the zest and cook until caramelised, about 20 minutes.

 

 

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