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ORANGE PARFAIT
serves 8
8 egg yolks
1
8-ounce can frozen orange juice
4 oranges
2 cups whipping cream
1/2
cup sugar
Combine the first three
ingredients in a large stainless bowl.
Whisk over a pan containing boiling
water until the mixture triples in volume.
Transfer to an electric mixer
and continue whipping until mixture in cool.
Whip the cream until firm. Add
sugar gradually while mixing. Gently fold cream into orange mix and spoon into
a decorative mold or individual dessert dishes.
Allow to freeze for at
least an hour then unmold on plates or serving platter.
