Ingredients
FOR THE PARFAIT
MILK
250 ml
FRESH WHIPPED CREAM
250 ml
POWDERED SUGAR
150 grams
ALMOND POWDER
100 grams
YOLKS
6
GELATIN SHEETS
15 grams
RUM
1 tablespoon
VANILLIN
1 sachet
FOR THE BASE
OF THE BISCUITS
80 grams
ALMONDS ALREADY PEELED
40 grams
BUTTER
50 grams
FOR DECORATION
CHOPPED ALMONDS
snack
WHIPPED CREAM
snack
The almond parfait is a fresh and fragrant dessert, ideal to serve at the end of a meal during a summer dinner with friends or as a snack during a sweet break in the afternoon. A delicate almond-flavoured cream is cooked on the stove as if it were an English sauce, then poured into a plum cake mould and left to harden for a few hours in the freezer. Once cooked, you will discover a crunchy base of biscuits and chopped almonds, which will seduce you with the contrast of the different consistencies. It can also be prepared in advance, kept for a few days in the freezer and taken out just before serving: just enough time for it to melt slightly and become irresistible. Find out how to make it by following our step-by-step recipe.
How to make an almond parfaiT
Step 1
Collect the egg yolks in a bowl, add the sugar
1
and whisk with an electric whisk until the mixture is light and frothy.
Step 2
Pour in the milk little by little
2
, and continue working with the whips.
Step 3
Alternate the milk with a few handfuls of almond flour
3
until both ingredients are used up.
Step 4
Finally add the crème fraîche
4
and the rum, then mix well.
Step 5
Transfer the mixture to a heavy-bottomed saucepan, place on the heat and bring to a temperature of 85°C. Soak the gelatin for a few minutes in cold water, then squeeze it
5
and melt it in the still-hot mixture.
Step 6
Line a plum cake tin with a sheet of cling film and, using a ladle, pour the mixture.
6.
Transfer to the freezer and leave to solidify for at least 5 hours.
Step 7
Meanwhile, prepare the base: chop the biscuits and almonds in a kitchen blender and pour the powders into a bowl.
7
Step 8
Add the melted butter
8
and mix well until smooth.
Step 9
Once the parfait has solidified, place the biscuit base on top, pressing it down well with a spoon.
9.
Transfer to the freezer for another 30 minutes.
Step 10
Once the resting time has elapsed, turn the parfait over to unmold it and decorate it with chopped almonds and tufts of whipped cream. Serve after keeping it at room temperature for a few minutes
ten
.
Tip
It is important that the mixture, once put on the heat, does not exceed a temperature of 85°C: for this reason it is preferable to have a kitchen thermometer.
Equip yourself with a plum cake mold about 30 cm long and then line it with a sheet of transparent film: this way the cake will come out easily (you can also use a silicone mold); alternatively, to make this operation easier, simply dip the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, otherwise the heat will melt it.
If you have unpeeled almonds, to remove the skin, simply blanch them for a few minutes in boiling water, then drain them and rub them with a clean cloth: they will come off very easily.
If you like, you can garnish the surface of your parfait with caramelized almonds or a chocolate topping. You can also quickly cook fresh blueberries in a saucepan with a little sugar, let them cool and then pour the resulting compote over the dessert.
Storage
The almond parfait can be stored in the refrigerator, covered on the surface with a sheet of cling film, for around 3-4 days.