Bailey – Parfait on Orange Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 4 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 egg (s), including the yolk
- 75 grams sugar
- 0.75 dl ¾ Baileys Irish Cream (whiskey liqueur)
- 2 egg (s), including the egg white, beaten until stiff
- 3 dl cream, beaten
For the sauce:
- 8 orange (s)
- 75 grams sugar
- 1 dl port wine
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks and sugar to a light, thick cream. Perfume with Baileys. Fold in the egg white and cream.
- Line a coated cake pan with cling film. Pour in Baileys cream and let freeze for at least 4 hours.
- Peel 4 oranges like an apple, i.e. including the white skin. Cut the orange wedges from their separating skins. Squeeze the rest of the oranges.
- Reduce the orange juice, sugar and port wine until it is syrupy. Finally add the orange fillets. Let cool down.
- To serve, cut parfait into slices, arrange and cover with orange fillets and sauce.
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