Vanilla Bean Parfait with Orange Granita


Serves 6


  • For the Parfait:
  • 1/2 fresh vanilla bean
  • 6 large egg yolks
  • 2/3 cup sugar
  • 2 cups heavy cream
  • 1/2 teaspoon kosher salt
  • 1 recipe Orange Granita (recipe follows)
  • 2 oranges, peeled and pith removed, sliced into thin rounds
  • 6 to 8 fresh mint leaves
  • For the Orange Granita (Makes 4 cups):
  • 1/3 cup sugar
  • 2 1/2 cups fresh orange juice


1To make the parfait

Line a 9 x 5-inch loaf pan with plastic wrap. Split the vanilla bean in half lengthwise with a sharp small knife and open it up. Use the knife to scrape out the seeds, where all the wonderful vanilla flavor is. In the bowl of a stand mixer fitted with the whisk attachment or in a medium bowl using a hand mixer, whip the egg yolks and vanilla bean seeds on medium speed until the yolks have lightened in color and become somewhat frothy, 3 to 4 minutes.

2Meanwhile, in a small saucepan, combine the sugar and [1/2] cup water and stir to dissolve the sugar. Clip a candy thermometer to the side of the pan and cook the sugar syrup over high heat until it reaches soft ball stage, 238°F.

3With the mixer running on low speed, drizzle the hot sugar syrup down the side of the mixer bowl into the yolks. When all the syrup has been incorporated, increase the mixer speed to medium. Whip for 8 to 10 minutes, until the mixture is light and fluffy and cool. Poke your finger in there to test the temperature.

4Meanwhile, in a separate bowl, whip the heavy cream and salt together until they hold stiff peaks (i.e., when you lift a spoonful of the cream it holds its shape well). Gently fold the whipped cream into the cooled fluffy egg-sugar mixture. Scrape the mixture into the prepared pan and smooth and even out the top. Cover the pan entirely with plastic wrap and freeze for at least 24 hours and up to 1 week.

5Remove the vanilla parfait from freezer and remove the plastic wrap. Using a hot sharp knife, slice the parfait into six slices and place one on each of six dessert plates. Divide the granita evenly among the six plates. Arrange the orange slices evenly on top of the granita. Thinly slice the mint and sprinkle it evenly on top of all six dishes. Serve immediately.

6To make the granita

In a medium saucepan, combine the sugar and [1/2] cup water and bring to a boil. Add the orange juice and stir. Transfer to a metal or plastic container that fits in your freezer. Freeze for 3 to 4 hours. Every 30 minutes, use a fork to scrape and mix the granita so it does not freeze into a solid block. It should be completely frozen but still easily spoonable. Cover with plastic wrap and store in the freezer for up to 1 month.

Vanilla Bean Parfait with Orange Granita excerpted from MYERS+CHANG AT HOME © 2017 by Joanne Chang with Karen Akunowicz. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


(Found on: Design Sponge)


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