Summary

Ingredients

• 2 egg (s)
• 2 egg yolks
• 400 ml whipped cream
• 300 g suar
• 150 g walnuts
• 6 orange (s)
• 2 cardamom pods
• 10 ml syrup, (grenadine syrup)
• 30 ml orange liqueur
• 1 tablespoon sugar

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Instructions

1. Preparation of parfait:
2. Melt 250 g sugar in a saucepan. Roughly chop the walnuts in the food processor, add to the caramelized sugar and mix both evenly. Spread the brittle on an oiled baking sheet and let it cool.
3. In the meantime, whip the eggs, egg yolks and remaining sugar until creamy and whip the cream until stiff.
4. Chop the brittle in the food processor. I grind it pretty finely.
5. Fold the brittle and whipped cream evenly into the egg mixture.
6. Line a loaf pan with cling film, add the parfait mixture and freeze for at least 6 hours.
7. Preparation of orange compote:
8. Fillet the oranges. Catch the juice or press it out of the remains.
9. Caramelize the sugar and deglaze with approx. 300 ml orange juice. Bring to the boil until the sugar has dissolved again. Let the cardamom (if you like, star anise and cinnamon stick) simmer until the juice has boiled down a little. Season to taste with grenadine syrup and orange liqueur. (If you like it sweeter, you should caramelize more sugar. Please note, however, that the parfait is also sweet.)
10. Let the orange sauce cool down a bit and then pour over the fillets. Let cool in the refrigerator.
11. To serve, cut slices from the parfait and serve with the orange compote.