Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parfait
Toasted panettoncino
Orange sauce
How it's done
Parfait
Beat together the egg yolks and sugar using the whisk on a hand mixer until the mixture becomes lighter in colour. Carefully fold the whipped cream and panettoncino into the mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy, carefully fold into the mixture using a rubber spatula. Transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
Toasted panettoncino
Place the pieces of panettoncino on a tray lined with baking paper, brush with oil and dust with icing sugar.
Bake for approx. 7 mins. in the centre of an oven preheated to 180°C.
Orange sauce
Bring the orange juice and maple syrup to the boil in a stainless steel pan. Add the orange peel, simmer for approx. 5 mins., strain, return the liquid to the pan, set aside the orange peel. Add the orange jam to the liquid, bring to the boil while stirring, turn down the heat, reduce the sauce a little, return the peel to the pan. Serve the sauce with the parfait.
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