Parfait Au Praline
|Nibbed almonds||1 Ounce, roasted (25 Gram)|
|Icing sugar||6 1⁄2 Ounce (185 Gram)|
|Whipping cream||1⁄4 Pint (150 Gram)|
|For sauce au kirsch|
|Whipped cream||1⁄2 Pint (300 Milliliter)|
|Vanilla essence||3 Drop (Few Drops)|
1 For the praline: In a pan, add sugar and melt to a dark caramel.
2 Add in the hot nibbed almonds and mix well.
3 Grease a tray with oil and por the mixture into it. Allow to cool.
4 Grind into fine pieces once cooled.
5 In a bowl, mix together egg yolks, vanilla essence and 75 g / 3 oz icing sugar;beat until stiff.
6 Combine the ground almong praline.
7 In a bowl, beat the egg whites and remaining icing sugar to a stiff meringue.
8 Gently, fold in the meringue into the egg yolk mixture.
9 Gradually,fold in the whiped cream make sure not to over mix.
10 Pour the mixture into 12 ramekins or a 20 - cm / 8-in loaf tin, and refrigerate for approximately 2 hours.
11 Decorate each parfait with a rosette of whipped cream and a chocolate ornament before serving.
12 If made in the cake tin, turn out the frozen parfait, cut it into 2 - cm / 3/4-in slices and arrange them on cold plates.
13 Decorate and add a small amount of sauce au kirsch.( Combine all the sauce ingrediends to prepare sauce au kirsch)