Chocolate and orange parfait
100 g of dark chocolate
60 ml of liquid cream (30% fat)
1 egg white
100 ml freshly squeezed orange juice
2 teaspoons of gelatin
100 ml of liquid cream (30% fat)
4 tablespoons of icing sugar
3-4 drops of orange flavoring
6 tablespoons orange peel jam
The juice of ½ orange
1 teaspoon of gelatin
Cover a cutting board with cling film. Take 3 rectangular stainless steel molds (8×4 cm) and wrap the bottom part of each with a piece of cling film (to make them a waterproof bottom). Then put them on the board. Oil the inside of the molds.
Chop the dark chocolate into pieces and transfer them into a bowl. Bring the cream to a boil and pour it over the chocolate. Whisk the mixture with an electric mixer for 3 minutes on high speed until you have a thick and creamy ganache. Divide the batter between the stainless steel molds, thus forming the base of the parfaits (about 1 cm thick). Reserve the molds in the refrigerator as they are, on the board.
To make the orange parfait, whip the cream and icing sugar until stiff peaks. Then dissolve the gelatin in the orange juice (heated in a water bath). Gradually stir it into the cream. Flavor with orange flavoring. Finally, beat the egg white (at room temperature) until stiff peaks with a pinch of salt. Gently fold it into the above mixture.
Divide the parfait between the 3 molds and smooth. Leave 0.5 cm high for the last layer. Return the parfaits to the refrigerator. When they start to set, prepare the orange jelly.
Melt the orange peel jam on the heat (if very thick, add a tablespoon of water). Soak the gelatin in the orange juice for a couple of minutes and then stir it into the jam. Mix until it dissolves completely. Garnish the 3 parfaits with this orange concentrate and refrigerate the desserts for at least 5 hours.
Unmold the parfaits before serving. Decorate to taste.