Almond parfait: the recipe for a fresh and delicate dessert (Page 2 ) | March 15, 2025

Annonce:

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
.