Honey Nougat Parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Dice the nougat and melt in a hot water bath. Roast the almonds in a pan without fat, remove.

2. 2

   Separate eggs. Beat egg yolks, sugar and honey in a hot water bath for 5-6 minutes until creamy. Stir in liquid lukewarm nougat. Cool down.

3. 3

   Line a crate mould (20 cm long, approx. 1 l capacity) or an empty clean ice cream tin with foil. Whip the egg whites and cream separately until stiff. First fold in almonds, up to 1 tbsp., then cream and finally beaten egg white.

4. 4

   Pour the parfait mixture into the mould, cover and place in the freezer for at least 6 hours, preferably overnight.

5. 5

   Cut parfait into balls with an ice-cream scoop. Decorate with the rest almonds and possibly sugared flowers.