Almond parfait with hot chocolate - Ristorante Filippino Lipari
Ristorante a Lipari, Ristorante Isole Eolie, Cucina Eoliana, Ristorante Eoliano
1734
post-template-default,single,single-post,postid-1734,single-format-standard,cookies-not-set,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-13.3,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Almond parfait with hot chocolate

Almond parfait with hot chocolate

This is the recipe of a fresh and delicate dessert to be savoured in the summer afternoons or to end a delicious meal

Ingredients

Whole milk: 25 cl
200 g unsweetened cocoa powder
1 l whipped crème fraîche up with 100 g sugar
5 whipped eggs up
200 g whole peeled almonds
200 g sugar

Preparation

Whip the cream and 100 g sugar (put aside) then beat the eggs (put aside). Prepare the brittle (torroncino) not too much baked with 200 g almonds and 200 g sugar; let cool then chop in a mixer. Mix the cream, the eggs and the brittle. Then fill molds with crème caramel, let cool in -20 ° C for 12 hours.
Take out of the oven and serve in a glass with the hot chocolate