Home Recipes Pastis and tarragon semifreddo with orange crème

Pastis and tarragon semifreddo with orange crème

An inspirational recipe with orange crème.

Dessert parfait Orange

Ingredients

For 5 servings

Semifreddo

500 ml Debic Parfait

100 ml Ricard pastis

5 g tarragon

Orange cream

500 ml Debic Crème Brûlée

200 ml orange juice

Garnish

5 x oranges

5 x chocolate pearls

1 x tray of Atsina Cress

5 g tarragon

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation
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Debic Crème Brûlée Bourbon 1L

  • Real natural Bourbon vanilla with vanilla seeds
  • Creamy and authentic taste and structure
  • Fast and convenient preparation

Preparation

Group 1

Beat the parfait in a planet mixer until light and airy and add the pastis and the finely chopped tarragon. Pipe into the desired moulds using a piping bag and store in the freezer.

For the orange crème, bring the crème brûlée to the boil and add the orange purée. Transfer to a suitable container and store in the refrigerator.

Finishing touch

Remove the semifreddos from the moulds and arrange on the plates. Finish the dish with the orange crème, orange segments, chocolate decoration, Atsina Cress and sprigs of tarragon.

Recipe tags Dessert parfait Orange Dinner Evening MousseChocolat CulinaireOriginal
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