Recipes Citrus-Granita and Orange-Mousse Parfaits Be the first to rate & review! "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. More Frozen Desserts More Fruit Desserts By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters.Experience: Jimmy got his start early in Philadelphia, when he forged his work papers to get a job in a pizza place at the age of 14. He took up more formal work after moving to Rhode Island for university, working front of house in a local restaurant before transitioning to the kitchen to shuck oysters, make coleslaw, and eventually work the line. The next decade saw him working in restaurants across the United States, including Vail, Colorado and Martha's Vineyard. After making his way to New York City, Jimmy worked as an executive chef, ran several quick-service restaurants, and operated a consulting firm that produced a number of events for Food & Wine. In 1999, he teamed up with Danny Abrams to open the first and longest-standing of his New York restaurants — The Red Cat — followed by The Harrison. Notable chefs to emerge from his kitchens include Amanda Freitag, Harold Dieterle, and Joey Campanaro.Education: Jimmy earned a degree in communications from the University of Rhode Island before learning his trade as a chef in restaurants across the U.S. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 45 mins Yield: 8 Ingredients Granita 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 Mousse 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 Directions 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. 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. 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. 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. 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. Rate it Print