Parfait Praliné

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 1 lb. (450 g.) cube sugar
  • ¼ cup water


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 eg