Almond-nougat parfait with dark chocolate sauce

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat while turning them golden yellow, remove them. Whip 200 g cream until stiff. Separate egg. Beat the egg yolks, 25 g icing sugar and honey in a high mixing bowl with the whisks of the hand mixer to a creamy light mass. Beat the egg white until stiff and gradually add 10 g icing sugar.

2. 2

   Beat until a shiny mass is formed. Carefully fold the egg yolk mixture, beaten egg white, nut nougat cream and almonds into the cream. Fill 8 muffin troughs of a muffin tin, lined with paper cuffs, smooth them down. Freeze in the freezer for about 4 hours. In the meantime, roughly chop the chocolate. Heat 100 g cream in a small pot, add chocolate and 3/4 teaspoonfuls of cocoa and stir until the chocolate has melted. Let cool while stirring several times. Lift paper sleeves out of the mould. Overturn the parfait, carefully remove the paper cuffs.

3. 3

   Heat 100 g cream in a small pot, add chocolate and 3/4 teaspoonfuls of cocoa and stir until the chocolate has melted. Let cool while stirring several times. Lift paper sleeves out of the mould. Overturn the parfait, carefully remove the paper cuffs. Dust parfait with 1/4 teaspoon of cocoa and serve decorated with chocolate rolls. Add sauce

4. 4

   4 hours waiting time

Nutrition Facts

KCAL
220 kcal

CARBS
13 g

FATS
17 g

PROTEINS
3 g