Almond Parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Melt 50 g sugar in a pan until golden brown. Add the almonds and turn in it. Put them on an oiled plate and let them cool down. Place the eggs and remaining sugar in a metal bowl and beat in a hot water bath until thick and frothy. Whip cold in a cold water bath. Whip 200 g cream until stiff and fold in.

2. 2

   Finely crumble the almonds and fold in all but 1 tablespoon for garnishing. Season to taste with Amaretto and fill into a box form (3/4 litre capacity). Let it freeze for at least 4 hours in a freezer. Before slicing, dip the box form briefly in hot water and turn it over. Whip the remaining cream until stiff. Serve ice cream slices decorated with cream tuffs, advocaat, kiwi and raspberries

3. 3

   Plate: Pillivuyt