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Orange & Thyme Parfait

food & wine, spring 2016 | By publisher | Friday, 1 September 2017

As winter slides into spring, milder days and evenings make it easier and more fun to entertain friends over a delicious meal.

Ingredients:
1l pure cream
375g caster sugar
400ml water
8 egg yolks
4 whole eggs
1 bunch lemon thyme, leaves picked
zest from 2 oranges, peeled and dehydrated

Method:
Prepare a freezer tray by lining it with baking paper and spray oil.
In a spice grinder, grind the lemon thyme leaves and the dried orange zest to a fine powder.
Bring the caster sugar and water to 120°C to make a sugar syrup.
In a kitchen aid with the whisk attachment, beat the eggs until they are frothy and combined well. Slowly pour the sugar syrup into the eggs while whisking and whisk until doubled in size – about 10 minutes.
In the meantime whisk the cream to just after soft peaks form, and fold the egg mixture into the cream until well combined. Then stir through the powdered thyme and orange, making sure it is well incorporated.
Pour the parfait mix into the prepared tray and cover with baking paper and wrap the entire tray with cling film. freeze overnight until solid.
remove from freezer and portion into desired shapes. Return it to the freezer, lining each piece with baking paper. Leave in freezer until serving.

ORANGE CARAMEL:

Ingredients:
200g caster sugar
500ml orange juice, room temperature
2 oranges, segmented

Method:
In a medium sized pan on a medium heat, dust a layer of sugar in the pan and let it turn into a caramel. Once the first batch has turned to a caramel, dust another portion of the sugar into the caramel and let it caramelise. Repeat until all the sugar has been turned into a caramel.
Take it off the heat and carefully pour in the orange juice and return to the heat. Whisk the juice through until it is all incorporated and all the chunks of caramel melt. Pour the orange caramel over the segmented orange and allow to macerate.

CHOCOLATE CRUMBLE:

Ingredients:
65g cocoa butter
125g icing sugar
125g almond meal
75g plain flour
50g cocoa powder
2g sea salt flakes

Method:
Heat the butter to 40°C, mix the remaining ingredients in a bowl and slowly pour in the cocoa butter and mix with your hands so that a crumb consistency is achieved. Bake at 150°C for about 12-14 minutes.
Set aside to cool.

GARNISHES:
Blood orange sorbet (store bought)
Lemon thyme leaves

> tagged recipes, recipe, orange & thyme parfait, dessert, food

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