White Chocolate Parfait with Oranges and Olives
Parfait of white chocolate with oranges and olives is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 14 olives (pitted)
- 25 sultanas
- 2 untreated oranges
- 1 egg
- 4 egg yolks
- 200 g sugar
- 180 g white couverture chocolate
- 40 ml orange liqueur (e.g., Grand Marnier)
- 400 ml cold whipping cream
- mint sprigs for garnish
- sultanas for garnish
Instructions
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1.
Fill each olive with a sultana. Halve the filled olives, reserving 8 for garnish. Rinse oranges hot, dry them, and zest one orange on the fine side of a microplane.
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2.
Beat the egg with yolks and sugar until frothy for about 5 minutes. Chop the chocolate and melt it over a double boiler. Stir the melted chocolate and orange liqueur into the egg foam; whip the cream to stiff peaks and fold in gently along with the halved olives and remaining sultanas. Spoon the resulting parfait mixture into eight 8‑cm soufflé molds, cover, and freeze for about 4 hours.
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3.
Meanwhile halve the remaining orange and cut one half into thin slices. Use a vegetable peeler to shave strips from the zest of the other half.
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4.
Dip the molds briefly in hot water, then plate the frozen parfaits onto dishes. Garnish with orange slices, orange zest, leftover olives, mint tips, and sultanas.
