- 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
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.
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)