Cara Cara Orange Parfait

Cara Cara Orange Parfait

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Credit: Bill Corbett, Executive Chef, Absinthe Brasserie & Bar, San Francisco
The National Culinary Review, October 2012


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


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.


30 portions


Dessert, The National Culinary Review

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