Rooibos and orange parfait
- 300ml fresh cream
- 30ml (2 tbsp) rooibos tea leaves
- 250g castor sugar
- 4 large eggs, separated
- 80ml (1/3 cup) water
- juice of 2 oranges
- 15ml (1 tbsp) lemon juice
- zest of 2 oranges, caramelised, to serve
Pour 150ml of the cream into a saucepan. Add the tea leaves and 20ml (4 tsp) of the sugar. Bring to the boil and stir until the sugar has dissolved. Pour the mixture into a jug and cool completely. Chill overnight, then sieve it into a mixing bowl.
Whisk the egg yolks with an electric beater until thick, creamy and pale, and set side.
Dissolve 125g of the sugar in the water over a low heat. Once the sugar has melted, increase the heat and boil until the edges start to turn a light golden colour. Slowly drizzle the syrup over the egg yolks and beat well until creamy. Leave to cool completely.
Boil the orange and lemon juice until reduced by half and cool. Add it to the egg mixture, then stir in the rooibos cream.
Whisk the egg whites until soft peaks form. Gradually whisk in the remaining sugar until a firm, glossy foam forms. Fold this into the egg mixture.
Whip the remaining cream until it just begins to thicken and fold it into the egg mixture, making sure the mixture is nice and light.
Pour it into moulds and freeze until set. Serve topped with the caramelised orange zest.
To make caramelised orange zest, peel 1 orange and slice the peel into thin strips. Melt 100g sugar on a medium heat. Add the zest and cook until caramelised, about 20 minutes.