HANOS catering wholesale
Become a customer
Foodxperience

Chef's dessert: Orange dessert

Delicious blood orange dessert consisting of various elements of orange.

This dessert from the chef consists of:

  • Blood orange parfait
  • Blood orange jelly
  • Marinated orange
  • Orange crumble
  • Ganache of white chocolate and orange
  • Orange shards
  • Blood orange mousse

Ingredients

150gBoiron blood orange purée
silicone apple-shaped mold
1lDebic Parfait

5gKappa
500gBoiron blood orange purée

2Boiron blood orange purée
1Grand Marnier
1units.itemsBlood orange
50gSugar

500gButter
500gSugar
Orange zest
750gFlour

300gWhite chocolate callets
30gmycryo cocoa butter
115gBoiron blood orange purée
40gGlucose syrup
30gSosa sorbitol liquid

300gSilvia egg white powder
50gblood orange purée
120gWater

350gBoiron blood orange purée
5units.itemsgelatin sheet
350gUnsweetened whipped cream
70gSugar

Preparation

  1. Whip the parfait into a light mousse.
  2. Fold in the orange purée and pour the mixture into the apple mold.
  3. Place in the freezer.
  4. Dip the frozen parfait in the warm blood orange jelly (see recipe below).

  1. Mix cold and bring to a boil.
  2. Let cool slightly before dipping the orange parfait in the jelly.
  • Tip: you can also use this jelly to cut out shapes!

  1. Mix the Grand Marnier, orange purée, and sugar.
  2. Slice the blood orange and leave it in the marinade overnight.
  3. Place the marinated slices on the parfait.

  1. Melt the butter.
  2. Mix the butter with the sugar in the KitchenAid.
  3. Sift the flour and mix with the butter and sugar until a crumbly dough forms. Bake at 180°C.
  4. Store in a moisture-free environment.
  5. Just before serving, mix in orange zest.

  1. Melt the callets with the mycryo au bain-marie.
  2. Heat the purée to 40°C, add the glucose and sorbitol, and let dissolve.
  3. Mix the chocolate mixture with the fruit mixture and let cool before further processing.
  • Tip: you can also portion this ganache into piping bags and then freeze.

  1. Mix all ingredients and then whip until light in a stand mixer with a whisk (grease-free).
  2. Spread the mixture onto mats and let dry for two hours at 85°C.

  1. Heat (a portion of) the orange purée and dissolve the soaked gelatin in it.
  2. Whip the cream until light and fold into the purée.
  3. Pour the mousse into a mold and place in the freezer.
  4. Fill a large mold with water and freeze it.
  5. Serve the dessert on this ice mold together with dry ice for a dramatic effect.