Summary

Ingredients

• 3 medium egg yolks
• 9 tablespoon sugar, finer
• 1 point vanilla sugar, (Bourbon vanilla)
• 200 g whipped cream
• 4 orange (s)
• 2 tablespoon orange liqueur, e.g., Cointreau
• cinnamon

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Instructions

1. Put the egg yolks in a metal bowl with 4 tablespoons of sugar, the vanilla sugar and 2 tablespoons of water. Beat the hot water bath with the whisk of the hand mixer until thick and creamy. Beat the cream in a cold water bath. Whip the cream until stiff and fold into the cream. Pour the cream into the ice cream maker and stir for about 20 minutes until it starts to set. Then place in the freezer until ready to be eaten.
2. Peel 2 oranges thick enough to remove the white skin. Cut the fillets out between the separating skins, collecting the juice. Squeeze 2 oranges.
3. Caramelize 5 tablespoons of sugar in a saucepan. Deglaze with all the juice while stirring and bring to the boil. Season to taste with cinnamon and liqueur. Add the orange fillets and let everything cool down.
4. Take out the parfait about 10 minutes before serving. Turn out onto a plate and arrange nicely with the orange sauce and the fillets.