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Recipes orange parfait with port wine figs

Discover Roasted Figs with Red Wine from Michael Tusk (March 2019).


Filigree: homemade chocolate spaghetti.

INGREDIENTS (for 4 servings):

For the parfait:

  • 2 sheets of gelatine
  • 1/2 vanilla pod
  • 4 egg yolks (80 g)
  • 80 g of sugar
  • 300 ml of orange juice
  • Scuffed peel of 2 organic oranges
  • 2 candied kumquats (dwarf oranges)
  • 250 g whipping cream (beaten)

For the chocolate spaghetti:

  • 50 g of chocolate

For the port wine figs:

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  • 4 figs
  • 250 ml port (eg Delaforce)
  • 4 cl Grenadine (pomegranate syrup)


  • about 2 tablespoons powdered sugar (or brown sugar)
  • 4 stalks of mint


  1. Soak the gelatine in cold water. Slit the vanilla pod lengthwise, scrape the pith out. Beat the yolks, sugar, vanilla seeds and orange juice in a bowl in a hot water bath. Dissolve dissolved gelatine in it, add orange peel. Cool mass with occasional whipping.
  2. Finely chop kumquats. Lift with the cream under the cooled egg-orange mass.
  3. Fill the parfait mixture into four molds and place in the freezer for at least 3 hours. (You can also prepare the parfait the day before.)
  4. For the chocolate spaghetti melt chocolate, pour into a squeeze bag. Sprinkle thin threads on a cold plate. Refrigerate.
  5. Wash the figs, rub dry and quarter. Reduce the port to one third. Add grenadine syrup. Glaze figs in it.
  6. 3 minutes before serving, remove the orange parfait from the freezer. Pour on dessert plates, dust with powdered sugar. Flush with a gas burner (kitchen shop) until a brown crust develops. Serve with figs, chocolate spaghetti and mint.

PREPARATION TIME: approx. 1 hr.
FREEZE TIME: at least 3 hours

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