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Almond parfait: the recipe for a fresh and delicate dessert
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
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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
.
Tip
It is important that the mixture, once put on the heat, does not exceed a temperature of 85°C: for this reason it is preferable to have a kitchen thermometer.
Equip yourself with a plum cake mold about 30 cm long and then line it with a sheet of transparent film: this way the cake will come out easily (you can also use a silicone mold); alternatively, to make this operation easier, simply dip the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, otherwise the heat will melt it.
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 cloth: they will come off very easily.
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 a little sugar, let them cool and then pour the resulting compote over the dessert.
Storage
The almond parfait can be stored in the refrigerator, covered on the surface with a sheet of cling film, for around 3-4 days.
Read more on next pageStep 8
Add the melted butter
8
and mix well until smooth.
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
.
Tip
It is important that the mixture, once put on the heat, does not exceed a temperature of 85°C: for this reason it is preferable to have a kitchen thermometer.
Equip yourself with a plum cake mold about 30 cm long and then line it with a sheet of transparent film: this way the cake will come out easily (you can also use a silicone mold); alternatively, to make this operation easier, simply dip the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, otherwise the heat will melt it.
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 cloth: they will come off very easily.
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 a little sugar, let them cool and then pour the resulting compote over the dessert.
Storage
The almond parfait can be stored in the refrigerator, covered on the surface with a sheet of cling film, for around 3-4 days.
Read more on next pageStep 8
Add the melted butter
8
and mix well until smooth.
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
.
Tip
It is important that the mixture, once put on the heat, does not exceed a temperature of 85°C: for this reason it is preferable to have a kitchen thermometer.
Equip yourself with a plum cake mold about 30 cm long and then line it with a sheet of transparent film: this way the cake will come out easily (you can also use a silicone mold); alternatively, to make this operation easier, simply dip the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, otherwise the heat will melt it.
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 cloth: they will come off very easily.
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 a little sugar, let them cool and then pour the resulting compote over the dessert.
Storage
The almond parfait can be stored in the refrigerator, covered on the surface with a sheet of cling film, for around 3-4 days.
Read more on next page
