Best 4 Lemon And Blood Orange Gelée Parfaits Recipes
Indulge in a burst of citrusy delight with our tantalizing Lemon and Blood Orange Gele Parfaits. These elegant parfaits showcase the vibrant flavors of lemon and blood orange, creating a refreshing and visually stunning dessert. Each parfait features layers of creamy lemon curd, tangy blood orange gele, and delicate ladyfingers, all harmoniously combined to offer a symphony of textures and flavors. Whether you're hosting a special occasion or simply craving a sweet treat, these parfaits are sure to impress.
**Lemon Curd:**
- A luscious and velvety lemon curd forms the base of our parfaits, providing a smooth and tangy foundation. Fresh lemon juice, sugar, butter, and eggs are whisked together until thick and creamy, resulting in a rich and flavorful curd that perfectly complements the other elements of the parfait.
**Blood Orange Gele:**
- The blood orange gele adds a vibrant pop of color and a burst of citrusy goodness. Fresh blood orange juice is combined with sugar, pectin, and lemon juice, then brought to a boil and allowed to cool, creating a glossy and firm jelly-like layer that adds a delightful textural contrast to the parfait.
**Ladyfingers:**
- Delicate ladyfingers serve as the perfect base for our parfaits, providing a light and airy foundation that soaks up the flavors of the lemon curd and blood orange gele. These crisp and subtly sweet cookies add a touch of elegance and sophistication to the overall presentation.
**Assembly:**
- The parfaits are assembled in individual serving glasses, starting with a layer of ladyfingers, followed by a layer of lemon curd, and topped with a layer of blood orange gele. This layering process is repeated to create multiple layers of flavor and visual appeal. The parfaits are then chilled until set, allowing the flavors to meld and intensify.
**Garnish:**
- For an extra touch of elegance, garnish the parfaits with a sprinkle of fresh lemon zest or a dollop of whipped cream. This simple yet effective garnish adds a pop of color and a touch of sweetness to the parfaits, making them even more irresistible.
BLOOD ORANGE LEMONADE
Steps:
- In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.
- Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint.
LEMON AND BLOOD ORANGE GELéE PARFAITS
Inspired by a wonderful dessert in the pastry chef Sherry Yard's "Desserts by the Yard," this is a beautifully layered jello. First make the lemon gelée - even better if you have Meyer lemons at your disposal - and let it set in the glasses (this will take about an hour, so plan accordingly). Then make the blood orange jelly and pour on top of the lemon layer. The lemon layer is thinner than the blood orange layer.
Provided by Martha Rose Shulman
Categories dessert
Time 1h30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Get out six 6- or 8-ounce glasses (I use 6-ounce tumblers that taper out from the bottom).
- Make the lemon layer. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the lemon juice. Pour about an inch into each of the glasses. Place in the refrigerator until set, about 1 hour.
- Make the blood orange gelée. Juice all but one of the oranges and strain. Juice the remaining orange, strain out the seeds but not the pulp, and add to the strained juice. Place the gelatin in a medium bowl and pour in 1/4 cup of the water. Allow the gelatin to sit and "bloom" for 10 minutes. Combine the remaining water and the sugar in a saucepan and bring to a bare simmer. Simmer until the sugar has dissolved and remove from the heat. Pour over the gelatin mixture and stir until the gelatin has dissolved. Stir in the orange juice. Make sure that the lemon layers are set and fill the tumblers with the orange juice mixture. If you want, you can make different patterns, alternating stripes of orange and yellow, but you will have to allow each layer to set before you add the next one. Refrigerate for several hours, until set.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 39 grams, Fat 0 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 35 grams
MEYER LEMON AND BLOOD ORANGE MARMALADE
Provided by Melissa Clark
Categories condiments, dips and spreads, project
Time 1h
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place several small plates or saucers in the freezer.
- Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
- Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
- Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.)
- Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 86 grams
CHAMPAGNE GELéE WITH KUMQUATS, GRAPEFRUITS, AND BLOOD ORANGES
Not all gelatin desserts are squidgy, old-fashioned jelled rings studded with oversweetened canned fruits. Take this thoroughly modern dessert, for example. You'll see why it won top honors from a national food magazine that called it one of the "Top Ten Desserts of All Time."
Yield makes 6 servings
Number Of Ingredients 11
Steps:
- To make the gelée, into a large bowl, pour 1/2 cup (125 ml) of the water. Sprinkle the gelatin evenly over the water and allow it to soften and swell for 5 minutes.
- Meanwhile, in a small saucepan, warm the remaining 1/2 cup (125 ml) water with the 1 cup (200 g) sugar, stirring until the sugar dissolves.
- Pour the warm sugar syrup over the gelatin and stir until the gelatin completely dissolves. Add the Champagne or other sparkling wine (it will foam up; hence the large bowl) and the lime juice. Taste and add additional lime juice, if desired. Cover and refrigerate until jelled, at least 6 hours.
- To prepare the fruits, slice and seed the kumquats. In a small saucepan, warm the 2 tablespoons (30 g) sugar and 1/2 cup (125 ml) water, stirring to dissolve the sugar. Remove from the heat and add the kumquats. Let them soak in the sugar syrup for 15 minutes. Meanwhile, peel, section, and seed the grapefruits and oranges.
- To assemble, spoon some of the chilled gelée into 6 wine glasses or goblets. Add a few sections of fruit and a few strips of citrus peel. Spoon in more gelée. Continue to layer in the fruit, citrus peel, and gelée until each glass is full. Serve immediately or chill until ready to serve.
- The gelée mixture will keep for up to 5 days in the refrigerator. Assemble the dessert the day of serving.
- Feel free to vary the fruit according to what's in season. In the summer, slightly sweetened peaches or nectarines are perfect, along with a few types of berries tossed in for good measure and color.
- If you're in a bit of a rush, you can speed up the jelling. Divide the still-liquid gelée mixture among 6 goblets or wine glasses and chill for a couple of hours until firm. When ready to serve, top each with a mixture of the fruits and citrus peel.
Tips:
- Use ripe lemons and blood oranges. This will ensure the best flavor and color for your parfaits.
- Zest the lemons and blood oranges before juicing them. This will add extra flavor to your parfaits.
- Use a food processor or blender to make the gele. This will help to create a smooth and consistent texture.
- Chill the gele for at least 4 hours before assembling the parfaits. This will help it to set properly.
- Layer the parfaits in small glasses or jars. This will make them easy to serve and eat.
- Top the parfaits with whipped cream or yogurt. This will add a delicious and creamy finish.
Conclusion:
Lemon and blood orange gele parfaits are a delicious and refreshing dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you are a fan of citrus flavors or simply looking for a light and healthy dessert, these parfaits are sure to please.
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