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Citrus-Granita and Orange-Mousse Parfaits


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Citrus-Granita and Orange-Mousse Parfaits

Citrus-Granita and Orange-Mousse Parfaits
John Kernick
Provided by:
total prep
"I love a hot fudge sundae, but this is more refreshing," says Jimmy Bradley about this light, citrusy mousse layered with orange granita and chopped almonds.

Ingredients

Directions

  • 1. Make the Granita: In a saucepan, bring the sugar, water, light corn syrup and salt to a boil, stirring until the sugar is dissolved; cool. Stir in the orange and lemon juices, transfer to a large glass baking dish and freeze until ice crystals form around the edge, 1 hour. Stir the ice crystals into the center and continue to freeze for 4 1/2 hours, stirring every 30 minutes, until fairly solid.
  • 2. Meanwhile, Make the Mousse: In a saucepan, combine the sugar with 1/2 cup of water and boil until the sugar syrup reaches 220° on a candy thermometer, about 10 minutes. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Whisk the softened gelatin into the sugar syrup.
  • 3. In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks until smooth. With the machine at medium-high speed, carefully drizzle in the hot sugar syrup, then beat at high speed until the mousse base is thick, fluffy and cool, about 5 minutes.
  • 4. In a bowl, beat the cream until firm. Add the whipped cream and zest to the mousse base; fold in until no white streaks remain.
  • 5. Scrape the granita with a fork until fluffy and spoon half of it into 8 dessert glasses. Top with half of the orange mousse and almonds. Repeat with the remaining granita, mousse and almonds. Freeze the parfaits until firm, at least 2 hours or overnight.

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