Bitter Orange Praline Parfait

Preparation

1. For the praline: caramelize the sugar in a frying pan, stir in the almonds and continue to caramelize.
2. Add the oranges and simmer until the liquid has almost disappeared and the mixture begins to caramelize. Stir in the orange zest.
3. Pour the mixture out onto a baking tray lined with parchment paper and allow to cool completely.
4. Place into a food processor and chop into fine pieces.
5. For the parfait: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the mixture is completely incorporated (especially the bottom and sides of bowl).
6. Add 150 g of the praline and the remaining ingredients and continue to whip until the required volume has been achieved.
7. Pour into a mould of your choice and freeze.
8. Remove from the mould and coat with the remaining praline crumbs.