Citrus-Granita and Orange-Mousse Parfaits

• 1 cup sugar
• 1/2 cup water
• 1/3 cup light corn syrup
• Pinch of salt
• 4 cups fresh orange juice
• 1 tablespoon fresh lemon juice
• 3/4 cup sugar
• 1 teaspoon powdered plain gelatin
• 8 large egg yolks
• 1 cup heavy cream
• 1 teaspoon grated orange zest
• 3/4 cup finely chopped salted roasted almonds

1. In a saucepan, bring the sugar, water, light corn syrup and salt to a boil, stirring until the sugar is dissolved; cool.
2. 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.
3. Stir the ice crystals into the center and continue to freeze for 4 1/2 hours, stirring every 30 minutes, until fairly solid.
4. 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.
5. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
6. Whisk the softened gelatin into the sugar syrup.
7. In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks until smooth.
8. 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.
9. In a bowl, beat the cream until firm.
10. Add the whipped cream and zest to the mousse base; fold in until no white streaks remain.
11. Scrape the granita with a fork until fluffy and spoon half of it into 8 dessert glasses.
12. Top with half of the orange mousse and almonds.
13. Repeat with the remaining granita, mousse and almonds.
14. Freeze the parfaits until firm, at least 2 hours or overnight.

sugar, water, light corn syrup, salt, orange juice, lemon juice, sugar, powdered plain gelatin, egg yolks, heavy cream, orange zest, almonds

Taken from www.foodandwine.com/recipes/citrus-granita-and-orange-mousse-parfaits (may not work)