Parfait means something different in America than in other places, so if you’re a Yank like me, you may find the description and name of 15-3: Orange Parfait to be a bit of a mismatch.
In current-day America, parfait usually refers to a fruit/yogurt/granola cup you might find at Starbucks or McDonalds for an easy breakfast on-the-go. In other places (like France), parfait usually refers to what is essentially ice cream, which is pretty close to what Simply Delicious has got for you here today.
Fun fact: there can be meat parfaits as well (similar to a pâté). I think I’ll skip that version for today.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/15-3+Orange+Parfait.jpg?w=720&ssl=1)
This is a do-ahead recipe, so there’s a bit of planning that must go into it if you want to have it ready to serve for a particular event. They don’t really frame it in any other way other than preparing it for a party, but if you want to make these just for you, go ahead. Treat yo’ self.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/15-3+Orange+Parfait1.jpg?w=720&ssl=1)
Note that they mention on BOTH sides of the card that you should freeze and serve these in hollowed-out orange halves (SPOILER: I did), but they don’t show that nor even suggest that you might want to have some actual oranges on hand to make that happen.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9394.jpeg?w=720&ssl=1)
Ingredients. Here’s my orange, and I’m using non-dairy whip instead of the suggested whipping cream. I also have something in a squeezy bottle there, and I’ll be honest with you–I don’t remember what it is.
I THINK it might be some sort of simple syrup I made for something else and decided to use here as well, but I made this like a year ago and it’s been kind of a busy year.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9395.jpeg?w=720&ssl=1)
No use for these egg whites in this recipe, but they’d make a nice meringue if you needed one.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9396.jpeg?w=720&ssl=1)
Here’s the egg yolks and sugar, ready to be mixed.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9397.jpeg?w=720&ssl=1)
After mixing.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9400.jpeg?w=720&ssl=1)
Juicing the oranges with a dollar-store juicer. I need the hollowed-out halves and the juice, so this is the best way to go about it.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9402.jpeg?w=720&ssl=1)
This is me attempting to carefully fold in the whipped topping. It worked well enough, but it’s not easy to do it without deflating it a bit.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9403.jpeg?w=720&ssl=1)
I stored most of it in the now-empty topping container (reusing is recycling!), but kept some for the orange halves.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9404.jpeg?w=720&ssl=1)
I put a paper towel inside of a small bowl to hold each of the halves while they froze in order to decrease spillage as well as make it so I could get them back out easily afterwards.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group15/03/IMG_9429.jpeg?w=720&ssl=1)
Final picture–I used my spray whip for the topping since that’ll look more impressive. Are you impressed?
Taste is pretty good–imagine orange cream popsicles, but in basically ice cream format. 🍊🍨
Grade: A