• Rooibos and orange parfait

    Serves: 6
    Cooking Time: 30 mins plus extra for freezing

    Ingredients

    • 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

    Instructions

    1

    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.

    2

    Whisk the egg yolks with an electric beater until thick, creamy and pale, and set side.

    3

    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.

    4

    Boil the orange and lemon juice until reduced by half and cool. Add it to the egg mixture, then stir in the rooibos cream.

    5

    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.

    6

    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.

    7

    Pour it into moulds and freeze until set. Serve topped with the caramelised orange zest.

    Notes

    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.

     

     

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