For the parfait:50 g water
250 g sugar
5 egg whites
250 g caramelised nuts and fruit (diced orange, hazelnuts, pistachios, almonds)
280 g cream, whipped
For the almond foam:300 g cream
200 g whole milk
125 g almond paste
75 g sugar
4 egg yolks
HOW TO MAKE IT
- Prepare the almond foam first as it has to be chilled. Blend the almond paste with 100 ml of cream and pass it through a sieve. Cook the rest of the cream with the milk, 40 g of sugar and the sieved almond mixture whilst stirring. Beat the remaining 35 g of sugar with the egg yolks and add this mixture to the cream mixture as it cooks. Heat to a temperature of 170° F degrees whilst stirring, then pass through a sieve and chill.
- Now for the parfait: Firstly beat the egg whites until not quite stiff. Put the water and sugar in a stock pot and heat to 170° F. Pour the cooked sugar in a thin stream into half of the beaten egg whites and continue to beat vigorously until the mixture cools. Beat the cream until stiff and then chill. Coarsely chop the nuts and fruit and mix into the other half of the egg whites. Now stir together the two different egg white mixtures and fold in the whipped cream. Pour the parfait into dessert moulds, silicone moulds or a terrine mould and freeze.
- Serve the parfait with the almond foam – and enjoy the delicious dessert!