Dessert

Vanilla parfait with rhubarb and preserved orange

Name: Rhubarb and vanilla parfait cake recipe
Yield: 10
Ingredients: 8 egg yolks (see notes); 240g caster sugar; 20.00 ml lemon juice; 2 vanilla beans, split, seeds scraped; 250g creme fraiche; 225ml pure (thin) cream; 62.50 ml finely chopped preserved orange rind, plus extra to serve (see note); 250.00 ml rhubarb compote, plus extra for drizzling; 700g rhubarb; 250g caster sugar; Juice of 1 orange; 6 oranges; 450g salt; 2 whole cloves; 1/2 tsp coriander seeds; Juice of 3 oranges

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by Jo Barrett

Aug 08, 2023

“Preserved oranges are just as good as preserved lemons and they have a place in desserts, too. They bring a little salty chewiness to this sweet, cold, creamy parfait. In a parfait, if you use too much lemon juice, the acidity can change the frozen texture, so rhubarb is an interesting way to bring tartness without using too much lemon.” – Jo Barrett.

8 egg yolks (see notes)
240g caster sugar
1 tbs lemon juice
2 vanilla beans, split, seeds scraped
250g creme fraiche
225ml pure (thin) cream
1/4 cup finely chopped preserved orange rind, plus extra to serve (see note)
1 cup rhubarb compote, plus extra for drizzling

Rhubarb oranges (makes 4 1/2 cups)

2 bunches (700g) rhubarb, cut into 5cm lengths
250g caster sugar
Juice of 1 orange

Preserved oranges (makes 6 cups)

6 oranges
2 cups (450g) fine salt
2 whole cloves
1/2 tsp coriander seeds
Juice of 3 oranges

Method

1.

For the rhubarb compote, place all ingredients in a large saucepan over medium heat and cook, stirring occasionally, for 20 minutes or until rhubarb breaks down. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick and glossy. Set aside to cool. Chill until required.
2.

For the preserved oranges, cut oranges into quarters lengthways, stopping three-quarters of the way down the orange so it’s still connected at the base. Combine salt and spices in a bowl, then add to oranges by pressing into the cuts. Sprinkle remaining salt mixture into the base of a 1.8L sterilised jar, then press salted oranges into jar, sprinkling more salt mixture across surface of each orange as you stack them in jar. Pour in enough juice to cover, then secure lid.
3.

Set aside in a cool, dry place for 6 weeks. Each day for the first week, invert the jar, to allow the salt that sinks to the bottom to disperse.
4.

Grease a 20cm cake pan and line with baking paper. Place yolks, sugar and lemon juice in a large heatproof bowl over a saucepan of gently simmering water (make sure base of bowl doesn’t touch the water) and whisk for 10 minutes or until pale and very thick. Remove bowl from the heat, add vanilla seeds and continue whisking to cool slightly. Place both creams in a stand mixer fitted with the whisk attachment and whisk until firm peaks form. Fold whipped cream into the egg mixture in 3 batches until just combined.
5.

Pour three-quarters of the cream mixture into prepared tin. Dot 1/2 cup of rhubarb compote across surface of parfait. Cover with remaining cream mixture.
6.

Freeze for 2-3 hours until almost frozen. Dot 1/2 cup of rhubarb compote across surface of parfait. Sprinkle with 1/4 cup (45g) finely chopped preserved orange rind. Freeze overnight until totally frozen.
7.

Invert parfait onto a piece of baking paper, on a chopping board. Place a serving plate on top of parfait and re-invert so it sits the correct way up. Drizzle with a little compote and sprinkle with extra finely chopped preserved orange rind to serve.

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Recipe Notes

Begin this recipe 1 day ahead. If using the preserved orange, begin 6 weeks ahead. You’ll need a 1.8L sterilised jar. Or you can add finely grated orange zest to the compote instead.

See how to sterilise jars here.

The rhubarb compote will keep in an airtight container in the fridge for up to 1 week. The preserved oranges will keep in the fridge for up to 2 months. To use, remove from jar, scrape away and discard orange flesh and wipe away any excess salt on the peel, then use peel as directed in recipe. You can use the leftover egg whites for our Italian berry mascarpone cake.