Almond Parfait
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 4 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small egg (s)
- 3 egg yolks
- 150 grams sugar
- 85 g milk
- 30 g marzipan raw mixture
- 500 g cream
- 20 g kirsch
- 80 g almond (s), sliced, toasted
Print Recipe
Pin Recipe Instructions
- Beat egg with egg yolk and sugar first warm, then cold (peel to rose at approx. 80 ° C). Do not add 60 g milk until it is whipped and has cooled down again. Stir the marzipan with 25 g milk until smooth and add to the whipped cold mass. Whip the cream. Mix the kirsch with a little cream, then stir this into the cream. Fold the cream into the mixture. Carefully but evenly fold the almonds into the mixture.
- Put in molds, cover with foil, put in the freezer and let freeze.
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