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1
To make the parfaits, place the fromage blanc, mascarpone, almond paste, milk and sugar in a metal bowl over a pan of gently simmering water.
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2
Heat until the sugar and almond paste are dissolved, whisking occasionally.
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3
Meanwhile, in a small bowl, sprinkle the gelatin over 1 tablespoon of water.
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4
Pass the cheese mixture through a strainer into another bowl.
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5
Add the gelatin and place back over the water, whisking just until gelatin dissolves.
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6
Let cool.
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7
Stir in the amaretto.
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8
Refrigerate the mixture until it is chilled and beginning to set; do not let it get firm.
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9
Whip the cream to soft peaks.
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10
Stir in 1/3 of the cheese mixture, then fold in the rest.
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11
Spoon into 6 1/2-cup ramekins.
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12
Refrigerate for several hours.
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13
To make the sauce, squeeze the juice from 4 of the blood oranges and all of the navel oranges.
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14
Set aside.
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15
Working over a bowl to collect any juice, use a paring knife to remove all the peel and pith from the mandarin oranges and the remaining blood oranges.
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16
Cut the sections out from between the membranes.
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17
Thinly slice the kumquats crosswise, removing any pits.
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18
Set aside.
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19
Combine the sugar, water and lemon juice in a medium saucepan over medium heat.
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20
Use a pastry brush dipped in water to wash down any sugar on the side of the pan.
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21
Cook until the sugar turns a nice caramel color.
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22
Quickly remove from heat and carefully add the orange juices.
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23
Return the sauce to the heat and simmer until reduced to a syrupy consistency.
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24
Remove from heat and stir in the orange sections and kumquats.
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25
Set aside.
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26
To serve, dip the bottoms of the ramekins briefly in hot water.
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27
Run the tip of a small knife around the edge of the parfaits to loosen.
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28
Unmold onto 6 dessert plates.
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29
Spoon some of the sauce and fruit beside each one and serve immediately.
