Honey and nut parfait with chocolate sauce

Name: Honey and nut parfait with chocolate sauce
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 25 g chopped almonds; 1 fresh egg (Gr. M); 3 TABLESPOONS Icing sugar; 2 TABLESPOONS liquid honey; 50 g Nut nougat cream; 200 g + 100 g whipped cream; 50 g Dark chocolate; 1 TEASPOON + some cocoa; 7-10 Tbsp Chocolate shavings; 8 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

25 g chopped almonds
1 fresh egg (Gr. M)
3 TABLESPOONS Icing sugar
2 TABLESPOONS liquid honey
50 g Nut nougat cream
200 g + 100 g whipped cream
50 g Dark chocolate
1 TEASPOON + some cocoa
7-10 Tbsp Chocolate shavings
8 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place paper baking cups in the hollows of a muffin tray. Roast the almonds. Separate egg. Beat the egg yolks and 2 tbsp. icing sugar with the whisk of the hand mixer for 4-5 minutes until thick and creamy.
2
Stir honey, nut nougat cream and almonds into the egg yolk cream. Beat the egg whites until stiff, while pouring in 1 tbsp. icing sugar. Beat 200 g cream until stiff. Fold cream first, then beaten egg white into the egg cream.
3
Pour into the moulds and freeze for at least 4 hours.
4
Break chocolate into pieces. Heat 100 g cream with 1 tsp. cocoa. Melt the chocolate in it. Let it cool down. Remove the parfait from the moulds and dust with a little cocoa. Decorate with chocolate shavings.
5
Add the chocolate sauce.