Parfait Praliné

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef Nigel Massingham


  • 1 lb. (450 g.) cube sugar
  • ¼ cup water
  • 8 oz. (225 g.) almonds, flaked
  • 10 eggs
  • 1 lb. (450 g.) icing sugar
  • 2 tablespoons castor sugar
  • 1 pint (575 ml.) double cream, whipped
  • 2 measures Kirsch
  • 2 measures Grand Marnier


Put the water and cube sugar in a saucepan and boil until the sugar is a golden brown. Take off heat and add the almonds. Allow to cool.

When cool, crush the almonds and sugar.

Separate the eggs. Put the yolks in a basin, add the icing sugar and whip over a saucepan of simmering water until fluffy. Transfer the mixture to a large basin.

Pour the whipped cream into the egg mixture. Whip 5 egg whites until stiff. Fold in the egg whites and castor sugar to the mixture. Add the Kirsch and Grand Marnier and stir. Fold in the crushed almonds and sugar. Turn into individual moulds and place into the deep freeze.