Summary

Ingredients

For the cream: 1

• 60 g suar
• 20 g water
• 3 egg yolks
• 20 g suar
• 3 tablespoon rum
• 120 g couverture
• 0.25 liter ¼ sweet cream

For the cream: 2

• 60 g suar
• 20 g water
• 3 egg yolks
• 20 g suar
• 3 tablespoon kirsch
• 120 g couverture, white
• 0.25 liter ¼ sweet cream

For the cream: 3

• 60 g suar
• 20 g water
• 3 egg yolks
• 20 g suar
• 3 tablespoon liqueur, nougat liqueur
• 120 g couverture, liht
• 0.25 liter ¼ sweet cream

For the sauce: (almond sauce)

• 300 ml whipped cream
• Syrup, almond milk syrup
• Bitter almond flavor

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Instructions

1. Bring 60g sugar to the boil with water. Beat the egg yolks and 20g sugar until frothy, slowly add the hot sugar water and beat until the mixture has cooled down.
2. Crush the couverture, let it melt in a water bath and add to the base mass together with the rum.
3. Finally fold the whipped cream into the mixture, pour it into a terrine dish and place in the freezer for two hours. The terrine mold should be filled to a third
4. Proceed with the second and then after a further two hours with the third mass in the same way as with the first mass.
5. The sauce: whip the cream until it is semi-stiff, flavor it with the almond milk syrup and a little essence.
6. Completion: After freezing, dip the chocolate parfait briefly in hot water and turn it over.
7. Pour a mirror with the almond sauce on plates. Cut the parfait into slices and serve on top of the sauce.