Almond parfait

For 4 people
  • 100 g sugar
  • 100 g chopped almonds
  • 2 Eggs
  • 1 1/2 (à 200 g) Cup of whipped cream
  • 2 EL Amaretto
  • 4 EL eggnog
  • Kiwi slices and raspberries
  • Oil
30 minutes
light
1.
Melt 50 g sugar in a pan until golden brown. Add the almonds and turn them. Put on an oiled plate and let cool down. Put the eggs and the remaining sugar in a metal bowl and whip in a hot water bath until thick foamy. Beat cold on a cold water bath. Whip 200 g cream until stiff and fold in. Finely crumble the almonds and fold in, except for 1 tablespoon for garnish. Season to taste with amaretto and pour into a loaf pan (3/4 liter capacity). Freeze in a freezer for at least 4 hours. Before slicing, dip the loaf pan briefly in hot water and turn it out. Beat the rest of the cream until stiff. Serve ice cream slices decorated with cream tuffs, eggnog, kiwi and raspberries
2.
Plate: Pillivuyt
1 person approx.:
  • 530 kcal
  • 2220 kJ

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