Bergamot Parfait Orange Jelly Liquorice

Name: Bergamot Parfait Orange Jelly Liquorice
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh orange juice; 2 tablespoons sugar; 1 tablespoon gelatin powder; 1/4 cup water; 1 cup heavy cream; 1/2 cup mascarpone cheese; 1 tablespoon bergamot zest; 2 tablespoons sugar; Liquorice candies, chopped; Fresh orange slices

Highlighted under: Classic Baking Recipes

Experience a delightful blend of flavors with this Bergamot Parfait Orange Jelly Liquorice recipe. Perfect for a sophisticated dessert or a refreshing treat.

Created by

Emily

Last updated on 2025-12-24T23:58:27.996Z

This Bergamot Parfait Orange Jelly Liquorice is an elegant dessert that combines the aromatic flavor of bergamot with a zesty orange jelly and the unique taste of liquorice. It’s a refreshing way to end a meal, perfect for summer gatherings or special occasions.

        Why You Will Love This Recipe
        A unique combination of bergamot and orange flavors
Light and refreshing texture perfect for warm days
Impressive presentation that will wow your guests

      

A Unique Flavor Profile

The combination of bergamot and orange in this dessert creates a uniquely refreshing flavor profile that is both aromatic and citrusy. Bergamot, a fragrant citrus fruit often used in Earl Grey tea, adds a sophisticated twist to the traditional orange jelly. This unexpected pairing will delight your taste buds and elevate your dessert experience.

As the flavors meld together, the zingy notes of orange are complemented by the subtle floral hints of bergamot. This delightful contrast not only tantalizes the palate but also sets the stage for a memorable dessert that is sure to impress. Perfect for gatherings or special occasions, this parfait will have everyone wanting seconds.

Light and Refreshing Texture

One of the standout features of the Bergamot Parfait Orange Jelly Liquorice is its light and airy texture. The whipped cream and mascarpone cheese blend together to create a smooth, velvety layer that contrasts beautifully with the firm, set orange jelly. This delightful texture makes the parfait a perfect choice for warm days when you crave something refreshing yet indulgent.

Each spoonful offers a harmonious balance between the creamy parfait and the zesty orange jelly, making every bite an experience. The lightness of the dessert allows you to enjoy it without feeling overly full, making it an excellent choice for a post-meal treat or a festive gathering.

Impressive Presentation

Not only does this dessert taste fantastic, but its presentation is also visually stunning. The vibrant orange jelly layered with the creamy white parfait creates a striking contrast that will catch the eye of your guests. When garnished with chopped liquorice candies and fresh orange slices, it transforms into an artful creation that looks as good as it tastes.

Serving this parfait in clear glasses enhances its visual appeal, allowing the beautiful layers to shine through. Whether you’re hosting a dinner party or celebrating a special occasion, this dessert is sure to be a showstopper on your table.

Ingredients

For the Orange Jelly

2 cups fresh orange juice
2 tablespoons sugar
1 tablespoon gelatin powder
1/4 cup water

For the Parfait

1 cup heavy cream
1/2 cup mascarpone cheese
1 tablespoon bergamot zest
2 tablespoons sugar

For Garnish

Liquorice candies, chopped
Fresh orange slices

Instructions

Steps to Make

Prepare the Orange Jelly

In a saucepan, combine the orange juice and sugar over medium heat until the sugar dissolves. In a small bowl, sprinkle the gelatin over water and let it bloom for 5 minutes. Stir the bloomed gelatin into the orange mixture until fully dissolved.

Pour into serving glasses and refrigerate until set, about 2 hours.

Make the Parfait Layer

In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, combine the mascarpone cheese, bergamot zest, and sugar. Gently fold the whipped cream into the mascarpone mixture until well combined.

Assemble the Parfait

Once the orange jelly is set, layer the bergamot parfait mixture on top. Use a spoon or piping bag for a neat finish. Top with chopped liquorice candies and fresh orange slices for garnish.

Serve chilled and enjoy your Bergamot Parfait Orange Jelly Liquorice!

Tips for Success

To ensure the best results, use freshly squeezed orange juice for the jelly. This will provide a vibrant flavor that bottled juices can't replicate. Additionally, when blooming the gelatin, make sure to let it sit for the full 5 minutes; this will help it dissolve properly in the warm orange mixture, creating a smooth texture without lumps.

When whipping the heavy cream, be careful not to overwhip it. Soft peaks are ideal for folding into the mascarpone mixture, as they will keep the parfait light and airy. If you find the cream is too stiff, it may weigh down the overall texture of the dessert.

Serving Suggestions

This Bergamot Parfait Orange Jelly Liquorice can be served as a standalone dessert or paired with a glass of bubbly for an elevated experience. For added elegance, consider serving it alongside a light citrus sorbet or a selection of seasonal fruits, which can complement the citrusy flavors beautifully.

For those who enjoy a bit of crunch, consider adding a layer of crushed biscuits or meringue in between the parfait and jelly layers. This will not only enhance the texture but also add a delightful sweetness that balances the tartness of the orange jelly.

Questions About Recipes

→ Can I use bottled orange juice for the jelly?

Freshly squeezed orange juice is recommended for the best flavor, but bottled juice can be used in a pinch.

→ How long does the parfait last in the fridge?

The parfait can be stored in the fridge for up to 2 days, but it's best enjoyed fresh.

→ Is there a substitute for gelatin?

You can use agar-agar as a vegetarian alternative to gelatin.

→ Can I make this dessert in advance?

Yes, you can prepare the jelly and parfait layers a day ahead and assemble them just before serving.