The almond parfait
Ingredients for 4 people:
120 gr. without skin
300 ml. of fresh cream
180 gr. of granulated sugar
50 gr. icing sugar
1 sachet of vanilla
2 drops of almond essence
a pinch of salt
Chop the almonds, put them in a small pan together with 60gr. of granulated sugar and caramelize them by cooking over high heat and stirring with a wooden spoon. When the crunchy is cold, break it up and put it in the fridge.
Whip the cream with the icing sugar and put it in the fridge.
Whip the egg yolks with 120 gr. of granulated sugar and when they become frothy add a little at a time first the icing sugar and then the vanillin.
Beat the egg whites until stiff and when they are swollen add a pinch of salt, then add them to the egg yolks and mix, stirring gently with a hand whisk.
Add the chopped crunchy, a few drops of almond essence and the whipped cream to the mixture, then mix everything, always gently.
Pour into a suitable container (for example a plum cake mold), cover with cling film and place in the freezer for at least 12 hours. Half an hour before serving, place the dessert in the fridge.
The dessert should be served on the table by accompanying each slice with hot chocolate and garnishing it with small puffs of cream.
Tip: A tasty and tested variation is the addition of maraschino, in which the chopped crunchy must be soaked before adding it to the rest of the ingredients.