Ingredients Jump to Instructions ↓

  1. 1 cup 198g / 7oz Sugar

  2. 6 cups 1188g / 41oz Egg yolks (large)

  3. 1/4 cup 82g / 2.9oz Light corn syrup

  4. 3 tablespoons 45ml Amaretto

  5. 1/2 cup 46g / 1.6oz Finely-chopped toasted almonds - plus

  6. 3 tablespoons 45ml Finely-chopped toasted almonds

  7. 2 cups 474ml Chilled whipping cream

  8. 2 teaspoons 10ml Vanilla extract

  9. 2 oz 56g Bittersweet or semisweet chocolate - finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160 degrees and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds. Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13- by 9- by 2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds. This recipe yields 12 servings.


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