"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
How to Make It
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.
