Cara Cara Orange Parfait
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Credit: Bill Corbett, Executive Chef, Absinthe Brasserie & Bar, San Francisco
The National Culinary Review, October 2012
Ingredients
Orange Marmalade
15 oranges
1000g orange peels
500g sugar
5g salt
Vanilla Panna Cotta
1620g cream
225g honey
375g sugar
9g salt
1 vanilla bean
15 gelatin sheets
2400g yogurt
Pistachio Streusel
900g Sicilian pistachios, ground fine
500g sugar
300g all-purpose flour
30g salt
400g butter, liquid but cool
Cara Cara Sorbet
20 cara cara oranges
Sorbet syrup, to taste
Salt, to taste
Instructions
Orange Marmalade
Method: Juice oranges; strain (reserve juice). Dice peels; blanch in cold water. Repeat process, cooling peels each time until bitterness is gone (about six times). Weigh blanched peels. Add half weight in sugar; add reserved juice and salt. Bring to scalding temperature. Reduce heat; simmer, stirring often, until au sec.
Vanilla Panna Cotta
Method: Bring cream, honey, sugar, salt and vanilla bean to a scald. Add bloomed gelatin; dissolve. Chinois into yogurt; mix with hand/immersion blender. Pour into molds. Refrigerate 4 hours.
Pistachio Streusel
Method: Combine pistachios, sugar, flour and salt; rub in butter. Bake at 250°F to maintain bright-green color.
Cara Cara Sorbet
Method: Juice oranges. Sweeten to 28 brix with sorbet syrup using a refractometer. Season with salt. Spin in ice cream machine.
To Assemble Parfait: Place 35g orange marmalade in bottom of 7-8 oz. glass. Pour in vanilla panna cotta until glass is about 2/3 full. Top with pistachio streusel. Add a quenelle cara cara sorbet. Garnish with candied orange peel strips.
Yield
30 portions
Tags
Dessert, The National Culinary Review
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