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Parfait Au Praline

chef.pierre's picture
Ingredients
  Nibbed almonds 1 Ounce, roasted (25 Gram)
  Egg yolks 5
  Icing sugar 6 1⁄2 Ounce (185 Gram)
  Egg whites 5
  Whipping cream 1⁄4 Pint (150 Gram)
For sauce au kirsch
  Whipped cream 1⁄2 Pint (300 Milliliter)
  Vanilla essence 3 Drop (Few Drops)
  Sugar To Taste
  Kirsch To Taste
Directions

MAKING
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.

SERVING
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)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Freezed
Ingredient: 
Almond
Interest: 
Party
Cook Time: 
1 Minute
Servings: 
6

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