Orange parfait (ice cream)
Basic necessities:
- ice cream maker
- mixer
- sieve
- refrigerator
- freezer
Ingredients for the basic ice cream mix:
- 140 grams of whole milk
- 30 grams of whipped cream
- 35 grams of fine granulated sugar
- 8 grams of Van Wees Orangeade esprit
- 2 grams of cornstarch
- 1 egg yolk
- 1 orange
Ingredients for the fruit mix:
- 400 grams of orange juice (fresh)
- 400 grams of water
- about 375 grams of sugar syrup 70% Brix
Ingredients for 1000 grams of sugar syrup:
- 300 grams of water
- 670 grams of sugar
- 30 grams of glucose powder or syrup.
Preparation:
Beat 10 grams of sugar with the egg yolk until frothy. Mix some cold milk with the cornstarch. Heat the whole milk, whipped cream, zest of the orange and the rest of the sugar to a temperature of 67 ° C and add the cornflour mixture while stirring. Heat to between 80 ° and 85 ° C and keep the mass at this temperature for 10 minutes. Then let it cool down to about 67 ° C and add some of the warm mass to the whipped egg mass and then add the egg mass to the mix. Strain the mass and let it cool down to below 20 ° C. Place the mix in the refrigerator for about 12 hours.
Warm the orange juice with the water for a few minutes to about 50 ° C. If possible, determine the Brix percentage. Add sugar syrup to a Brix percentage of about 30%. If you do not have measuring equipment, add 375 grams of sugar syrup. Mix well and let cool quickly.
Mix the basic ice cream mix with the orange mass and immediately turn off the ice cream maker. Serve the ice cream with a glass of Van Wees Curacao Triple Sec or Curacao d’Orange.