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Transfer the mixture to a heavy-bottomed saucepan, place over heat, and bring to a temperature of 85°C. Soak the gelatin in cold water for a few minutes, then squeeze it out and melt it into the still-hot mixture.
Step 6
Line a plum loaf pan with a sheet of plastic wrap and, using a ladle, pour in the mixture.
Transfer to the freezer and let it solidify for at least 5 hours.
Step 7
Meanwhile, prepare the base: chop the biscuits and almonds in a food processor and pour the powders into a bowl.
Step 8
Add the melted butter and mix well until smooth.
Step 9
Once the parfait has solidified, place the biscuit base on top, pressing it down firmly with a spoon.
Step 9 Transfer to the freezer for another 30 minutes.
Step 10
Once the resting time is up, turn the parfait over to remove it from the mold and decorate it with chopped almonds and tufts of whipped cream. Serve after keeping it at room temperature for a few minutes.
Tip
It is important that the mixture, once placed on the stove, does not exceed a temperature of 85°C: for this reason, it is best to have a kitchen thermometer.
Equip a plum cake mold about 30 cm long and line it with a sheet of cling film: this way the cake will come out easily (you can also use a silicone mold). Alternatively, to make this easier, simply immerse the mold in a basin of boiling water for a few moments. Be careful not to extend the soaking time any longer, or the heat will cause it to melt.
If you have unpeeled almonds, to remove the skin, simply blanch them for a few minutes in boiling water, then drain and rub them with a clean cloth: they will peel off very easily.
If you wish, you can garnish the surface of your parfait with caramelized almonds or a chocolate topping. You can also quickly cook fresh blueberries in a saucepan with a little sugar, let them cool, and then pour the resulting compote over the dessert.
Storage
Almond parfait can be stored in the refrigerator, covered with a sheet of plastic wrap, for about 3-4 days.
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