Citrus Parfait Recipe
Ingredients
| Zest of 1 lemon, sliced finely | ||
| 1/4 cup Cointreau or Grand Marnier | ||
| Juice of 3 lemons | ||
| Grapefruit juice | 1/4 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Pinch cream of tartar | ||
| Salt | 1 Pinch | |
| Whipping cream | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Toasted almond slivers for garnish | ||
Directions
Place lemon zest in a glass dish.
Add orange liqueur and set aside.
In top of a double boiler over simmering water, combine lemon juice, grapefruit juice, egg yolks and half the sugar.
Cook, stirring with a wooden spoon, until mixture is well blended and begins to thicken.
Do not boil.
Remove from heat and set pan in cold water to stop cooking.
Stir for a few minutes, then transfer to a large bowl and let cool.
In another bowl, beat together egg whites, cream of tartar and salt until soft peaks form.
Beat in remaining sugar, a little at a time, until stiff peaks form.
Carefully fold egg white mixture into cooled lemon and grapefruit mixture.
In a chilled bowl, beat cream until soft peaks form.
Beat in sugar slowly until peaks become firm.
Fold cream into lemon and egg white mixture.
Spoon mixture into 8 chilled parfait glasses.
Cover with plastic wrap and place in freezer for 2 to 3 hours.
Add orange liqueur and set aside.
In top of a double boiler over simmering water, combine lemon juice, grapefruit juice, egg yolks and half the sugar.
Cook, stirring with a wooden spoon, until mixture is well blended and begins to thicken.
Do not boil.
Remove from heat and set pan in cold water to stop cooking.
Stir for a few minutes, then transfer to a large bowl and let cool.
In another bowl, beat together egg whites, cream of tartar and salt until soft peaks form.
Beat in remaining sugar, a little at a time, until stiff peaks form.
Carefully fold egg white mixture into cooled lemon and grapefruit mixture.
In a chilled bowl, beat cream until soft peaks form.
Beat in sugar slowly until peaks become firm.
Fold cream into lemon and egg white mixture.
Spoon mixture into 8 chilled parfait glasses.
Cover with plastic wrap and place in freezer for 2 to 3 hours.
Chef
