Parfait di mandorle (Almond Parfait)
In a saucepan, place the almonds with 2 tablespoons of water and 100 grams of sugar. Cook over high heat, stirring with a wooden spoon until the sugar has become a clear caramel. Pour the mixture onto a sheet of waxed paper and let cool. When the brittle has cooled, chop coarsely. Whip the yolks to a cream with the remaining granulated sugar. Add the chopped crispy. Whip the fresh ice cold milk cream with the icing sugar and add to the mixture. Whisk the egg whites with a pinch of salt until stiff and incorporate into gently to the mixture . Pour into a mold for plum cake. Cover with plastic wrap and place the almond Parfait in freezer for at least 24 hours. Serve with chocolate sauce.
Makes 6 servings:
240 gr. granulated vanilla sugar.
450 ml of fresh cream,
180 gr. almonds with skin,
1 pinch of salt,
100 grams icing sugar,