The parfait with almonds he is a sweet tooth spoon dessert which conquers with its fragrant and crunchy note and irresistible combination almond-dark chocolate. A dessert with a simple recipe but with a delicious result.
Ingrediants
- 150 g of crunchy almonds
- 3 egg yolks
- 100 g of granulated sugar
- 80 ml of water
- 250ml whipped cream (unsweetened)
for a 25 x 11 cm mold
- 50 g coarsely chopped dark chocolate
- a few drops of bitter almond extract or 1 vanilla bean
- 40 g of unpeeled shelled almonds
- 4-5 meringues
to serve
The parfait with almonds it is a fresh and delicious dessert, with a particular consistency. It is in fact made starting from crunchy almonds that once shredded and incorporated with the rest of the ingredients, fresh cream, egg And dark chocolate, gives the cake a very tasty crunchy texture. If you want you can follow our recipe and easily prepare the Almond Crunch at home.
The recipe of the parfait with almonds it does not require an elaborate procedure and is prepared in about half an hour of time, however, it must be left in the freezer for at least 6 hours, so that it reaches the right consistency of service.
If you prefer a fresh fruit parfait try the delicious alitaliana semifreddo with strawberries and the simpler but equally delicious apricot semifreddo. If, on the other hand, you are looking for an idea with an unmistakable but original aroma, try the small glasses of Semifreddo with coffee flavored with cardamom.
OTHER DELICIOUS RECIPES: Nougat parfait, Chocolate and coffee parfait, Chestnut parfait, White chocolate parfait, apple cream and hazelnut crumble
How to prepare: Almond semifreddo
- Execution
- average
- Preparation time
- 40 min
- Cooking time
-
15 min
- Resting place
- freezer
- Rest time
-
6h
- Portions
-
6 – 8
How to prepare: Almond semifreddo
To prepare the almond parfait, start breaking up the crunchy almond and cut it into grains with a mixer. Keep aside.
In a saucepan, prepare a syrup by heating the water with the sugar that you will mix on the fire until it is completely dissolved. In the meantime, with a couple of electric whisk, start whipping the egg yolks with bitter almond extract (or alternatively the vanilla seeds).
When the syrup has reached a temperature of 121 °, pour it slowly over the egg yolks, continuing to whisk (at low speed) until they are puffy, frothy and at room temperature. Then add the almond crunchy and whipped cream several times, mixing from bottom to top so as not to disassemble.
Then add the dark chocolate, after having coarsely chopped it, and mix gently. Transfer the mixture into a 25 x 11 cm loaf pan lined with parchment paper. Level and place in the freezer for at least 6 hours. After this time, take the semifreddo from the mold, remove the paper and place it on the serving plate. Just before serving, decorate the almond parfait with the meringues, whole and crumbled, and the coarsely chopped almonds.
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