Almond Parfait
120 gr. Whole Almonds
300 ml. cream
3 eggs
180 gr. sugar
50 gr. icing sugar
1 portion of vanillin
salt
Mince the almond, put them on pan with 60gr of sugar and sweet candy mixing with a wooden spoon.
When the result is cold, break it and put it in the frigde.
Whip the cream with the icing sugar and put it in the fridge.
Whip the yolks with 120gr of sugar and when they become mousse-ish add the icing sugar and vanillin.
Beat egg whites till stiff and then add just a bit of salt, add to the yolks and mix delicatelly everything by hand with a whip.
Add to the mix the almonds, some drops of almond essence and the whipped cream. Mix delicately.
Pour it in a mold, cover with a film and put in the freezer for at least 12 hours. Half an hour before serving, put it in the fridge.
This dessert is to be served with hot chocolate on the top.
| Yield: | 4 servings |
| Prep Time: | 0 hr 50 mins |
| Cook Time: | 0 hr 0 mins |
| Ready In: | 0 hr 0 mins |
| Category: | Desserts |
| Main Ingredient: | Chocolate |
| Cooking Method: | Slow Cook |
| Nationality: | Italy |
| Special Diet: | Kid Pleaser |
Chef's Note & Story
This is one of the best ever dessert of Palermo. It is one of the favourite desserts chosen for the Wedding Party and if you like almond tast and chocolate you should definitely try it!
