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15 mins

+ waiting
Citrus Parfait Recipe

Citrus Parfait

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for EntertainingAn Ideal Recipe for Slimmers

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Citrus Parfait is one of our favourite desserts for three very good reasons... (1) it's dead easy to make (2) it tastes great and everybody loves it - and demands more (3) it can be made any time and simply kept in a sealed container in the freezer. In fact, I can't remember a time when there hasn't been a container of Citrus Parfait in the freezer, ready for surprise guests.

      Preparation Time: 15 Minutes + waiting

Ingredients for Citrus Parfait

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6 (or more):
very fresh eggs
15 fl oz
single cream
mandarins (or clementines)
3 oz
caster sugar (superfine or baker's sugar)
2 tablespoons
vanilla sugar
liquid caramel
pecan nuts
'speculoos' caramelised biscuits


How to Cook Citrus Parfait

  1. Since this recipe includes the egg yolks, which are not cooked, it's important that you choose only fresh eggs. Don't be tempted to use up eggs that have been lying round in your fridge for weeks! Separate the egg yolks and whites. Whip the egg whites until they are stiff. Whip the cream until it doubles in volume (it doesn't have to become stiff). Grate the zests from the limes and the mandarins then, in a large mixing bowl, whip together the egg yolks, both types of sugar and the zests. Add the cream then gently stir in the egg whites. Empty the contents into a sealable container and leave in the freezer for at least 12 hours.
  2. There are many ways to serve Citrus Parfait. What we do is place an ice cream scoop of parfait into each individual dish, drizzle a little liquid caramel over, sprinkle two or three pecan nuts on top then decorate with a 'speculoos' caramelised biscuit (Lotus Original Caramelised Biscuits are generally available). Our guests usually scream for more (unless they are too polite, but we don't know many people like that!)
  3. If you have plenty of space in your freezer, there's no reason why you shouldn't divide the mixture among silicon muffin moulds instead of freezing in one container. When ready to serve, reverse the silicon muffin mould on a serving plate and sprinkle with lemon zest, serve immediately with blueberries or other fruits you may like. Alternatively, you can freeze in dessert cups and then decorate the tops with fruits and lemon zest too... lots of options for this lovely dessert.

If you can't find vanilla sugar, use ordinary sugar and add a teaspoon of vanilla essence.
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Reviews of Citrus Parfait

Rating 5 out of 5 - Many cooks will make this recipe again May 13 2014
Brilliant recipe. So easy to make and, as you say, keeps in the freezer till next time. Tasty, too - even our kids loved it and they are not normally inclined towards citrus fruits. This is a keeper for sure.
(5 reviews)

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