Almond and Nougat Parfait with Chocolate Sauce
Baking and Desserts • European
Description
Almond and Nougat Parfait with Chocolate Sauce
Ingredients
- Chicken Egg 1 piece
- Chopped almonds 0 oz
- Cream (40%) 10 fl oz
- Powdered Sugar 1 tablespoon
- Nougat 0 oz
- Liquid dark chocolate 0 oz
- Cocoa Powder 1 teaspoon
- Honey 0 oz
Step-by-Step Guide
Step 1
Place paper liners in 8 cavities of a muffin tin. Toast the almonds without oil. Separate the yolk from the white. Whisk the yolk with 25 grams of powdered sugar until frothy. Whisk the egg white until stiff peaks form with 1 tablespoon of powdered sugar. Whip 200 grams of cream to a thick foam, then combine with the egg yolk, egg white, honey, nougat, and nuts.
Step 2
Fill the liners with the resulting mixture, cover with plastic wrap, and freeze for 4 hours.
Step 3
Chop the chocolate. Heat 100 grams of cream, add the chocolate and 1 teaspoon of cocoa, and let the chocolate melt.
Step 4
Invert the parfaits, remove the liners, dust the dessert with cocoa, and serve with chocolate sauce.
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