Citrus-Granita and Orange-Mousse Parfaits

"I love a hot fudge sundae, but this is more refreshing," says Jimmy Bradley about this light, citrusy mousse layered with orange granita and chopped almonds.


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  • Total Time:
  • Servings: 8
  • Time(Other): Plus 8 hr chilling
KEY: Spring, Winter, Entertaining, Dinner Party, Easter, Father's Day, Mother's Day, Desserts, Puddings & Custards, Make Ahead, Staff Favorites

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  • 1 cup sugar
  • 1/2 cup water
  • 1/3 cup light corn syrup
  • Pinch of salt
  • 4 cups fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 3/4 cup sugar
  • 1 teaspoon powdered plain gelatin
  • 8 large egg yolks
  • 1 cup heavy cream
  • 1 teaspoon grated orange zest
  • 3/4 cup finely chopped salted roasted almonds

How to make this recipe

  1. In a saucepan, bring the sugar, water, light corn syrup and salt to a boil, stirring until the sugar is dissolved; cool. Stir in the orange and lemon juices, transfer to a large glass baking dish and freeze until ice crystals form around the edge, 1 hour. Stir the ice crystals into the center and continue to freeze for 4 1/2 hours, stirring every 30 minutes, until fairly solid.
  2. In a saucepan, combine the sugar with 1/2 cup of water and boil until the sugar syrup reaches 220° on a candy thermometer, about 10 minutes. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes. Whisk the softened gelatin into the sugar syrup.
  3. In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks until smooth. With the machine at medium-high speed, carefully drizzle in the hot sugar syrup, then beat at high speed until the mousse base is thick, fluffy and cool, about 5 minutes.
  4. In a bowl, beat the cream until firm. Add the whipped cream and zest to the mousse base; fold in until no white streaks remain.
  5. Scrape the granita with a fork until fluffy and spoon half of it into 8 dessert glasses. Top with half of the orange mousse and almonds. Repeat with the remaining granita, mousse and almonds. Freeze the parfaits until firm, at least 2 hours or overnight.

Make Ahead

The assembled parfaits can be frozen for up to 2 days. Let stand in the refrigerator for 30 minutes to soften slightly before serving.

Suggested Pairing

It's delicious with a bright, lively Cuvée Brut, an Italian sparkling wine made in the same manner as Champagne.

Contributed By Photo © John Kernick Published April 2010

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