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Orange & Cardamom Marmalade Parfait with Raspberries & Streusel

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Serves eight.

  • To learn more, read:
    A New Take on Parfaits
  • by Pierre Hermé from Fine Cooking
    Issue 39

Use a Minneola tangelo or a thin-skinned orange for the marmalade, which can be made a day ahead. The streusel is best when fresh, but it can be made ahead and stored in an airtight container.

For the orange marmalade:
  • 1 medium Minneola tangelo or thin-skinned orange
    (about 7 oz.), unwaxed if possible
  • 2/3 cup water
  • 1/2 cup plus 2 Tbs. granulated sugar; more to taste
  • 2/3 cup fresh orange juice
  • 3 Tbs. fresh lemon juice
  • 1/8 tsp. ground cardamom; more to taste
  • Scant 1/4 tsp. ground ginger; more to taste
  • Scant 1/4 tsp. freshly ground black pepper; more to
    taste
  • 1 tsp. powdered gelatin
For the streusel:
  • 4 Tbs. unsalted butter, softened
  • 1/3 cup superfine sugar
  • 2 oz. (1/2 cup) finely ground almonds
  • Big pinch salt
  • 1/2 cup all-purpose flour
For the garnish:
  • Confectioners’ sugar
  • 8 oz. fresh raspberries
Make the marmalade:

Trim the ends of the orange, halve it lengthwise, and slice it thin (about 1/8 inch). Bring the water and sugar to a boil and add the orange slices; simmer for 5 minutes. Let the mixture cool, cover the pan, and refrigerate for several hours or overnight. Drain the slices in a strainer or colander, discarding the liquid. Put the slices in a blender with 1/3 cup of the orange juice, the lemon juice, and the spices. Blend until completely puréed, about 30 seconds. Leave in the blender.

Put the remaining 1/3 cup orange juice in a small saucepan or a microwave-safe bowl. Sprinkle the gelatin over the juice and let swell and soften, about 3 min. Heat the mixture to melt the gelatin, about 2 min. on medium heat or 15 to 45 seconds in the microwave. Add the gelatin mixture to the blender and blend until it’s completely incorporated, about 15 seconds. Taste and add more spices and sugar, if necessary. Distribute the marmalade equally among the eight glasses you’re using to serve and chill.

Meanwhile, make the cream cheese mousse. Spoon equal amounts of the mousse over the marmalade in the glasses. Chill until needed, at least 30 minutes.

Make the streusel:

Put the butter in a bowl and add the rest of the ingredients one at a time, mixing until well blended after each addition. Chill until firm enough to crumble, about 1 hour in the refrigerator or 30 minutes in the freezer. Heat the oven to 350°F. Line a baking sheet with parchment. Crumble the streusel and sprinkle it evenly on a baking sheet. Bake until pale brown, about 14 minutes. Let cool.

Assemble the parfaits:

Just before serving, sprinkle the parfaits liberally with the cooled streusel. Dust with confectioners’ sugar and scatter the raspberries on top.

nutrition information (per serving):
Calories (kcal): 540; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 20; Protein (g): 8; Monounsaturated Fat (g): 12; Carbohydrates (g): 50; Polyunsaturated Fat (g): 2; Sodium (mg): 180; Cholesterol (mg): 180; Fiber (g): 4;

Photo: Scott Phillips

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