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Toasted Almond Parfait

    1 cup sugar
    6 large egg yolks
    1/4 cup light corn syrup
    3 tablespoons amaretto
    1/2 cup plus 3 tablespoons finely chopped toasted almonds
    2 cups chilled whipping cream
    2 teaspoons vanilla extract
    2 ounces bittersweet (not unsweetened) or semisweet chocolate,
      finely chopped

  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 160F 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 13x9x2-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.