Almond Parfait

2 servings

90 minutes

Almond parfait is an exquisite French dessert that captivates with its harmony of flavors and refined presentation. Its history traces back to the traditions of semifreddo, a delicate frozen treat popular among gourmets. The dessert features airy almond meringue, crunchy and sweet, contrasting with the velvety texture of the creamy base. White chocolate transforms the parfait into a true work of art, encasing it in an elegant sphere. Each spoonful reveals a richness of flavors: the sweetness of sugar, the nutty depth of almonds, and refreshing notes of strawberries and raspberries. Garnished with mint leaves, this dessert delights not only in taste but also turns presentation into a visual pleasure. Almond parfait is the perfect choice for those who appreciate the sophistication and elegance of French cuisine.

Energy value per serving

• Calories: 707.9
• Proteins: 13.4g
• Fats: 38.6g
• Carbohydrates: 75.4g

Ingredients

• Chicken egg: 2 pc
• Sugar: 90 g
• Cream: 45 g
• Almond: 30 g
• White chocolate: 80 g
• Cocoa butter: 20 g
• Strawberry: 40 g
• Raspberry: 40 g
• Mint: 4 g

Cooking steps

1. To make meringue, take 1 chilled chicken egg, separate the whites from the yolks. Add 40 g of sugar to the whites and beat until white foam forms, about 7-10 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 90 g

2. Transfer the mixture to a piping bag and pipe randomly onto a baking sheet. Bake the meringue at 100 degrees for about 40-50 minutes.

3. For the semifreddo mass, crush the almond into crumbs. Whisk 1 chicken egg with 50 g of sugar until white foam forms. Whip the cream separately to a creamy texture. Mix the crushed nuts with the egg and cream mixture. Transfer the mixture to a pastry bag and freeze.

   Required ingredients:

   • Almond: 30 g
   • Chicken egg: 2 pieces
   • Sugar: 90 g
   • Cream: 45 g

4. To make a chocolate sphere, melt white chocolate in a water bath and add cocoa butter, mixing well. Take a silicone mold with round holes and coat the bottom with the chocolate mixture. For 2 servings of dessert, distribute the chocolate mixture into 4 molds, leaving 1 tablespoon for gluing the spheres.

   Required ingredients:

   • White chocolate: 80 g
   • Cocoa butter: 20 g

5. Place the chocolate mold in the freezer for 30 minutes.

6. Once the chocolate has hardened, remove the chocolate molds and glue them together with the remaining chocolate.

7. Take a pastry nozzle and heat it. Carefully make a hole in the chocolate sphere with the hot nozzle.

8. Fill the chocolate sphere with frozen mass.

9. Place the dessert on a plate and decorate with meringue, fresh mint leaves, and strawberries and raspberries. Enjoy your meal!

   Required ingredients:

   • Strawberry: 40 g
   • Raspberry: 40 g
   • Mint: 4 g