Ingredients
FOR IT PERFECT
LATTE
250 ml
FRESH WHIPPING CREAM
250 ml
CASTER SUGAR
150 gr
ALMOND FLOUR
100 gr
YOLKS
6
GELATIN SHEETS
15 gr
RUM
1 tablespoon
VANILLIN
1 sachet
FOR THE BASE
BISCUITS
80 gr
ALREADY PEELED ALMONDS
40 gr
BUTTER
50 gr
FOR DECORATION
CHOPPED ALMONDS
q.b.
WHIPPED CREAM
q.b.
The almond parfait is a fresh and fragrant dessert , ideal to serve at the end of the meal during a summer dinner with friends or as a snack as a sweet afternoon break. A delicate, almond-flavoured cream is cooked on the stove as if it were an English sauce, then poured into a plum cake mold and left to harden for a few hours in the freezer. Once baked, we discover a crunchy base of biscuits and chopped almonds, which will win you over with the contrast of different consistencies. It can also be prepared in advance , kept in the freezer for a few days and taken out just before serving: just long enough for it to melt slightly and become irresistible. Find out how to make it by following our recipe step by step.<\/p>\n\n\n\n
How to prepare almond parfait<\/p>\n\n\n\n
Step 1
Collect the egg yolks in a bowl, add the sugar
1
and whip with an electric whisk until the mixture is light and fluffy.<\/p>\n\n\n\n
Step 2
Pour in the milk, little at a time
2
, and continue to work with the whips.<\/p>\n\n\n\n
Step 3
Alternate the milk with a few handfuls of almond flour
3
until the two ingredients are used up.<\/p>\n\n\n\n
Step 4
Finally add the fresh cream
4
and the rum, then mix well.<\/p>\n\n\n\n
Step 5
Transfer the mixture into a thick-bottomed pan, place on the heat and bring to a temperature of 85\u00b0C. Soak the gelatine in cold water for a few minutes, then squeeze it
5
and melt it in the still hot mixture.<\/p>\n\n\n\n
Step 6
Line a plum cake mold with a sheet of cling film and, using a ladle, pour in the mixture.
6
. Transfer to the freezer and leave to solidify for at least 5 hours.<\/p>\n\n\n\n
Step 7
Meanwhile, prepare the base: chop the biscuits and almonds in a kitchen blender and pour the powders into a bowl
7
.<\/p>\n\n\n\n
Step 8
Add the melted butter
8
and mix well until you obtain a homogeneous mixture.<\/p>\n\n\n\n
Step 9
When the parfait has solidified, place the biscuit base on top, pressing it well with a spoon
9
. Transfer to the freezer for another 30 minutes.<\/p>\n\n\n\n
Step 10
Once the resting time has elapsed, turn the parfait upside down to unmold it and decorate with chopped almonds and tufts of whipped cream. Serve after keeping it at room temperature for a few minutes
10
.<\/p>\n\n\n\n
Advice
It is important that the mixture, once placed on the heat, does not exceed a temperature of 85\u00b0C: for this reason it is preferable to have a kitchen thermometer .<\/p>\n\n\n\n
Equip yourself with a plum cake mold of approximately 30 cm in length and then line it with a sheet of transparent film : in this way the cake will easily turn out of its molds (you can also use a silicone mould); alternatively, again to facilitate this operation, simply immerse the mold in a basin with boiling water for a few moments. Be careful not to extend the soaking time any further , otherwise the heat will melt it.<\/p>\n\n\n\n
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 kitchen cloth: they will come off very easily.<\/p>\n\n\n\n
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 some sugar, let them cool and then pour the resulting compote over the dessert.<\/p>\n\n\n\n
storage
The almond parfait can be stored in the refrigerator , covered on the surface with a sheet of cling film, for approximately 3-4 days .<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
IngredientsFOR IT PERFECTLATTE250 mlFRESH WHIPPING CREAM250 mlCASTER SUGAR150 grALMOND FLOUR100 grYOLKS6GELATIN SHEETS15 grRUM1 tablespoonVANILLIN1 sachetFOR THE BASEBISCUITS80 grALREADY PEELED ALMONDS40 grBUTTER50 grFOR DECORATIONCHOPPED ALMONDSq.b.WHIPPED CREAMq.b.The almond parfait is a fresh […]<\/p>\n","protected":false},"author":2,"featured_media":3623,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3622","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3622"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3622\/revisions"}],"predecessor-version":[{"id":3624,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/3622\/revisions\/3624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/3623"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}