Hi friends, how are you?
Today I share with you my slightly revisited version of the almond parfait, the semifreddo of Sicilian origin that delights us in these sultry days.
Great for serving to guests at a dinner party or party.
Thanks to the patè à bombe, the yolks are pasteurized, so it's a super safe recipe, as well as very tasty.
The crunchy caramelized almonds that sink into the cream and form the base of this semifreddo will give that extra crunchy touch that will make this dessert unforgettable!
If you prefer, you can also add 2 tablespoons of marsala, for a unique taste.
If you use an aluminum loaf pan, I recommend lining it with moistened baking paper. Then unmold the semifreddo will be very easy.
For the caramelized almonds:
120g of almonds
120g of granulated sugar
1 tablespoon of water
(use a steel pan)
For the pate à bombe:
6 yolks
90g of granulated sugar
40ml of water
1 teaspoon vanilla extract
250ml of unsweetened fresh cream
a pinch of salt
For the chocolate sauce:
150ml of dark chocolate
100ml of unsweetened fresh cream
To decorate: chopped almonds and caramelized almonds
In the freezer for at least 8 hours.
#parfait #almondparfait #semifreddo #icecream
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